Home Cook Kitchen with Kevin Dundon.
Ingredients
- 115g melted of soft butter
- 140g caster sugar
- 175g self raising flour
- 2 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon of baking powder
- 3-4 pears peeled cored and Halved or tinned pears drained
- A few tablespoons of brown sugar.
To serve:
- Custard or ice cream
Method
- Pre-heat oven at 180 degrees.
- Mix together the butter, caster sugar, flour, eggs, vanilla and baking powder in a food mixer, to make a sponge base.
- Line a spring form baking tin with parchment paper and lightly grease with butter.
- Place pears flat side down in the tin and sprinkle with some brown sugar.
- Spread sponge mix on top of bears and bake in the oven for 30-40 minutes depending on oven. Pierce the sponge with a skewer to make sure the dough is fully cooked.
- Remove from oven and let stand for 10 minutes.
- Flip the tin upside down onto a plate and remove spring form tin and parchment paper, and that is upside down pear tart.
- Serve with custard or ice cream.