Lancashire chef Paul Heathcote owns a string of restaurants in the North of England (including the Olive Press chain and the Longridge restaurant that once held two Michelin stars). His sports catering business merged with Lindley Catering in 2006.
INGREDIENTS
- 6 pears, peeled, cored and halved
- Puff pastry
For the mulled wine
- 1 cinnamon stick
- 1 vanilla pod
- 250g sugar
- 4 star anise
- 500ml red wine
- 250ml water
For the caramel
To serve
- Crème fraÎche or thick Greek yogurt
METHOD
Bring all the ingredients for the mulled wine together and boil.
Add the pears, cover with greaseproof paper and simmer for five minutes before removing from the heat and allowing to cool.
In a 30cm cast iron pan melt the butter, add the sugar and caramelise. Drain the pears and pat dry. Add to the pan, with the flat side facing upwards. Cover with puff pastry, tuck around the inside of the pan and bake in a medium hot oven (around 200°C) until the pastry has baked through. Allow to cool slightly, then turn out onto a plate.
For best results cooks the pears 24 hours in advance and let them steep in the mulled wine. The remaining liquid can be boiled to a syrup and served with the tart.
Serve with crème fraîche or natural thick Greek yogurt.