Heat oven to 200°C. Brush 1 sheet of puff pastry dough with melted butter, then gently press into a 9-inch tart pan, letting ends extend over edges of pan. Fold in edges of dough, slightly pinching sides to form crust.
Arrange the Pears
Arrange pear slices in decorative circles on the prepared crust. Sprinkle top with sugar, spices and cubes of butter. Bake 45 minutes until crust is deep golden brown and pear topping is cooked. Remove from oven and transfer to cooling rack; leave oven on.
Make the Caramel
While your tart is baking, in small saucepan over medium heat, heat sugar until dissolved. Cook 3 to 4 minutes, carefully swirling pan, until sugar begins to caramelize and turn amber in colour. Remove from heat; stir in butter and salt until combined. Stir in heavy cream. Continue to cook sauce for 2 minutes, stirring constantly, until slightly thickened and smooth. Remove from heat.
Decorate and serve
Carefully and quickly brush top of tart with caramel sauce. Be sure to brush both crust and pear topping. Bake the tart for another 10 minutes until caramel is melted and just begins to bubble. Return tart to cooling rack. Let it cool before slicing.
When should you pick pears?
It’s best to pick pears when they are mature but not fully ripe and let them ripen in the home. Simply, cup the fruit in your hand, tilt horizontally, and it should come away easily. You can then leave them indoors at room temperature for a week to ripen.
How do I store fruit tarts?
This pear tart is best served the day it is made; cool or room temperature storage is fine that day, but be sure to refrigerate the leftovers.
Its raspberry season, so what better time to make a deliciously decadent raspberry cheesecake? This rich and tasty no-bake cheesecake is incredibly easy to make, so it’s the perfect dessert to whip up on a weekday to impress the family without putting in loads of effort.
Combine most the raspberries (leave some for decoration later), sugar and lemon juice/zest in a saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour into a heatproof bowl and cool in the fridge.
Make the base
Crush the digestive biscuits into a fine crumb (it should look like sand). Melt the butter on a low heat on the hob until it becomes liquid. Take off the heat and stir in the crushed biscuits until combined. Transfer the mixture into the cake pan and press the mixture into the bottom of the pan with a spoon to form the cheesecake base. Chill in the fridge for 1 hour.
Make the filling
Place white chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. In a large bowl mix the double cream and cream cheese until smooth (use an electric whisk if preffered). Add powdered sugar, and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
Arrange the cheesecake
Pour the filling over the prepared base, use a spatula to spread it evenly. Cover the cake pan in cling film and chill the cheesecake in the fridge for 6 hours (or overnight).
Decorate and serve
After the cheesecake has chilled, drizzle the coulis over the cheesecake and top with the remaining raspberries. Now you’re cheesecake is ready to serve!
Make it the day before you want to eat it – this cheesecake needs around 6 hours (up to overnight) in the fridge to chill and set.
To create a raspberry swirl effect in your cheesecake, after pouring the filling onto the base, pour some of the coulis onto the hot filling and use a chopstick to swirl the coulis into the filling.
For an extra zingy taste, add a teaspoon of lemon juice into your cheesecake filling.
If you’re harvesting your own raspberries this autumn, remember to pick on a dry day, then either use them fresh or freeze them for later use.
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