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Caramelised Pear Tart Fine
2 tb Butter
3 tb Caster sugar
4 lg Pears; firm, peeled, cored and quartered
1 Sheet puff pastry
1 Dsp creme fraiche
Core pear and slice very finely.
Roll out the pastry and cut into a circle and brush with a generous
amount of butter.
Arrange pears in centre, sprinkle with sugar and cook in the oven at
180C for approximately half an hour and serve with the creme fraiche.
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