Pear and date caramel crostata.
Cook time: 20 mins | Prep time: 20 mins | Serves: 6
Ingredients.
435g store-bought shortcrust pastry
2 Beurre Bosc pears
1/2 cup spiced caramel sauce. Spiced caramel sauce recipe below
Garnish
lime zest
Method.
1. Make the spiced caramel sauce up to 3 days before you need it and store it in the fridge. Recipe below.
2. Preheat the oven to 180°C fan forced (350°F). Bring pastry to room temperature and roll out a 47cm x 27cm x 3mm sheet on parchment paper.
3. Spoon over the date caramel sauce, leaving 2 tablespoons for Step 5. Place date caramel in the centre leaving 2 inches of pastry from the edges. Make two rows of sliced pears in the centre of the pastry on top of the caramel sauce. Slightly overlap the pears.
4. Fold over the sides of the pastry to just cover the edge of the pears and then fold the top and bottom.
5. With a pastry brush, brush over the pears with the remaining caramel sauce. Slide the pastry and parchment paper onto a flat tray.
6. Place in the oven for 20 minutes, rotating tray halfway through cook. Sprinkle lime zest once cooked and spoon your favourite ice cream on top.
Spiced caramel sauce.
Cook time: NA mins | Prep time: 10 mins | Makes: 2 cups
Ingredients.
1 cup pitted dates
400ml coconut cream
2 teaspoons ginger powder
Method.
1. Place pitted dates in a heat-proof bowl. Fill with boiling water to cover the dates. Let steep for 5 minutes then drain.
2. Blitz the dates, coconut milk and ginger for 2 minutes until smooth.
Use spiced caramel sauce to make my Pear and date caramel crostata. Can also serve with ice cream, muffins or drizzle over pudding.
