About this recipe:This tart is a delicious change from the average fruit tart. A shortcrust pastry case is filled with fresh pears and a spongecake batter, before being baked to perfection. Serve on its own, with whipped cream, ice cream or custard.
1 (23cm) unbaked shortcrust pastry case
2 pears, peeled, cored and cut in half
200g caster sugar
50g unsalted butter
4 tablespoons plain flour
1 tablespoon vanilla extract
2 eggs, beaten
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4.
Place the pear halves cut side down in the pastry case with the small ends toward the centre.
In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
Bake for 1 hour in the preheated oven, until pears are soft and set in the centre. Cool completely before slicing and serving.