Tartlet with Pear, Vanilla and Cinnamon Compote
Preparation Time: N/A
Cooking Time: N/A
- 4 Corella pears, peeled, cored and cut into cubes
- 4 quality brought or homemade sweet short crust pastry shells
- 2 fresh vanilla beans, seeds and pods separated
- 4 tablespoons sugar
- Juice of a lemon
- 1 teaspoon ground cinnamon
Recipe by David Bitton
For the compote, place the Corella pears, vanilla pods and seeds, sugar, lemon juice and cinnamon into a small non-stick saucepan over a medium heat.
Cook for 10 minutes or until the pear is just soft.
Set aside to cool.
To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or crème anglaise.
For this recipe the Corella pear can be substituted for Beurré Bosc or Red Anjou depending on seasonality.