Julie Le Clerc: Pear and Poppy Seed Tart

Picture / Carolyn Robertson

Serves 6

1 Tbs butter
1/2 cup maple syrup
2 Tbs cold water
5 small pears (I used Beurre Bosc pears)
2 Tbs poppy seeds
juice of 1 lemon
150g puff pastry

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. Simmer for 5-10 minutes until the pears are tender and the liquid has reduced to a glossy syrup. Remove to cool.

3. Roll out pastry to 3mm to fit the base and slightly up the sides of a 20cm loose-bottom flan dish. Prick the pastry base with a fork and chill for 30 minutes. Heat oven to 200C.

4. Spread pear mixture over the pastry. Bake for 30-35 minutes or until pastry is puffed and golden brown. Slice to serve.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.