Pear and poppy seed tart

Carolyn Robertson

Ingredients

1 Tbsp	Butter
½ cup	Maple syrup
2 Tbsp	Water
5	Pears, small (Main)
2 Tbsp	Poppy seeds
1	Lemon, freshly juiced
150 g	Puff pastry

Directions

1. Place butter, maple syrup and water in a saucepan and bring to the boil, stirring until butter melts, then simmer for 2 minutes.
2. Core and thinly slice the pears (leaving the skin on). Add the pear slices to the pan with the poppy seeds and lemon juice.
3. Simmer for 5-10 minutes until the pears are tender and the liquid has reduced to a glossy syrup. Remove to cool.
4. Roll out pastry to 3mm to fit the base and slightly up the sides of a 20cm loose-bottom flan dish.
5. Prick the pastry base with a fork and chill for 30 minutes. Heat oven to 200C.
6. Spread pear mixture over the pastry. Bake for 30-35 minutes or until pastry is puffed and golden brown.
7. Slice to serve.