This is a delicious dessert with a slight twist on the traditional as it uses pears instead of apples and incorporates yogurt into the toffee sauce for extra creaminess.
- 150 g Plain flour
- 125 g Yeo Valley butter, at room temperature
- 450 g small dessert pears eg Rocha, peeled and cored
- 75 ml Yeo Valley toffee yogurt plus some to serve
- 1-2 tbsp cold water
- 65 g caster sugar
- Sieve the flour into a bowl and rub in 100g butter until it resembles breadcrumbs. Stir in 15g sugar and 1-2 Tbsp water to form a firm dough. Chill until required.
- Grease and line the base of a 17.5cm sandwich cake tin with baking paper and place onto a baking tray.
- Heat the remaining 25g butter with the remaining 50g sugar gently in a small heavy based pan until the sugar dissolves and the mixture turns golden brown. Remove from the heat, allow to cool a little and then add the yogurt, stirring well (if the toffee hardens, continue stirring until it dissolves)
- Pour half of the sauce into the base of the lined tin, cut the pears into quarters and arrange over the toffee, packing in well. Pour over the remaining toffee.
- Roll out the pastry on a floured surface slightly larger than the tin and place over the pears, tucking in at the sides and cook in a preheated oven, Gas 6,200 C for 25-30 minutes until the pastry is golden.
- Allow to cool a little then place a plate on top of the tin and turn the tart out so that the pears are on the top. Serve with extra toffee yogurt.