Make the most out of seasonal pears with Curtis Stone’s upside-down tarts made with marzipan and Australian honey.
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Preheat to 200°C. Place a rack in the centre of the oven. Cut a 30cm square sheet of baking paper, then cut into 4 smaller squares. Place on a large, heavy rimmed baking tray.
Quarter and core the pear. Cut each quarter lengthways into 5 or 6 thin slices.
Spoon 1 tsp honey into the centre of each paper square. Arrange the pear slices evenly over the honey on the paper, fanning out the slices. Press the marzipan pieces to about 5mm thick and arrange over the pear slices.
Cut the pastry into 4 squares. Arrange the pastry squares over the marzipan. Using your hands, press the pastry edges onto the paper to seal. Brush the pastry with the egg. Using a small sharp knife, cut 5 slits in each pastry square to allow steam to escape while baking.
Bake for 20 mins or until the pastry is deep golden brown. Carefully lift the opposite corners of the paper and turn the tarts onto plates. Peel off the paper and discard.
Sprinkle the tarts with icing sugar and rosemary. Drizzle with extra honey. Serve immediately with crème fraîche or dollop cream.
COOK. STORE. SAVE.
Clever storage: To get ahead, assemble the tarts to the end of step 4 up to 3 hours in advance. Cover and place in the fridge, then bake from step 5.
Ingredient tip: You can substitute fraîche for dollop cream, to serve.
Make the most out of seasonal pears with Curtis Stone’s upside-down tarts made with marzipan and Australian honey.
Preheat to 200°C. Place a rack in the centre of the oven. Cut a 30cm square sheet of baking paper, then cut into 4 smaller squares. Place on a large, heavy rimmed baking tray.
Quarter and core the pear. Cut each quarter lengthways into 5 or 6 thin slices.
Spoon 1 tsp honey into the centre of each paper square. Arrange the pear slices evenly over the honey on the paper, fanning out the slices. Press the marzipan pieces to about 5mm thick and arrange over the pear slices.
Cut the pastry into 4 squares. Arrange the pastry squares over the marzipan. Using your hands, press the pastry edges onto the paper to seal. Brush the pastry with the egg. Using a small sharp knife, cut 5 slits in each pastry square to allow steam to escape while baking.
Bake for 20 mins or until the pastry is deep golden brown. Carefully lift the opposite corners of the paper and turn the tarts onto plates. Peel off the paper and discard.
Sprinkle the tarts with icing sugar and rosemary. Drizzle with extra honey. Serve immediately with crème fraîche or dollop cream.