A recipe by David Bitton

Serves: Serves 4

Ingredients

  • 4 good quality brought or homemade sweet short crust pastry shells
  • 4 Buerre Bosc pears, peeled, cored and cut into rough dice
  • 2 fresh vanilla beans, seeds and pods separated
  • 4 tbsp sugar
  • Juice of ½ a lemon
  • ½ teaspoon ground cinnamon

Method

For the compote, place the 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 crème anglaise.