23 cm pre-baked tart shell
5 medium sized pears, not too ripe, peeled and diced
½ cup roughly chopped walnuts
30 g butter
4 tbsp brown sugar
1 tbsp honey
Zest of 1 lemon
1 tbsp lemon juice
1 egg
2 tbsp cream
1 tbsp flour
Melt the butter in a large frying pan. Once butter is hot add the diced pear to the pan and cook for 5 minutes or less if the pears are a little soft. Add the sugar, walnuts and honey to the pan and cook over medium heat, stirring occasionally. After 6 or 7 minutes, when the pan juices are starting to thicken a little, add the lemon zest and juice and the flour. Cook for another minute or 2 then remove from heat and let cool slightly. In a mixing bowl, whisk together the egg and cream and then tip the pear mixture into the bowl and stir. Pour the mix into the pre-baked tart shell and place on a baking tray in middle of oven at 160 degrees. Check after 20 minutes. When the tart filling is set but still a little soft it is ready. Cool before slicing.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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