Name: Tartlets with Pear, Vanilla and Cinnamon Compote
Prep time: 10 min
Cook time: 10 min
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

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

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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.

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.

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.

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