Tartlets with Pear, Vanilla and Cinnamon Compote

Prep: 10 minutes (when using pre-cooked pastry shells)

Cook: 10 minutes

Makes: 4 tartlets

Serves: 4

Difficulty:

Cuisine:

Saved:

Fusion

Recipe by: Australian Pears

An easy winter dessert, these tartlets with pear, vanilla and cinnamon compote are the perfect sweet treat. Just pop in the oven for 10 minutes and you have irresistible after dinner bites.

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Tartlets with Pear, Vanilla and Cinnamon Compote

Ingredients:

4 Corella pears, peeled, cored and cut into cubes

2 fresh vanilla beans, seeds and pods separated

4 tablespoons sugar

Juice of a lemon

1 teaspoon ground cinnamon

4 quality brought or homemade sweet short crust pastry shells (prepared as required)

Clotted cream, ice-cream or creme anglaise to serve

Method:

For the compote, place the Corella pears, vanilla pods and seeds, sugar, lemon juice and cinnamon into a small non-stick saucepan over a medium heat
Cook for 10 minutes or until the pear is just soft
Set aside to cool
To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or creme anglaise

Tips & Hints:

For this recipe the Corella pear can be substituted for Beurre Bosc or Red Anjou depending on seasonality.

Recipe by David Bitton

David Bitton, renown Australian/French chef and author

David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.

In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.

In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.