This is an adaptation of the Pinenut and Almond Tartlet.
For this tart I've just replaced the pinenuts with layers of finely sliced Pear - then sprinkled them with demerera sugar.
After the tart is cooked, I then sprinkle the surface with icing sugar and use a blow torch to caramelise the crust.
This is really nice served warm with a dollop of double cream.
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