CHEF JOYCE'S SPICED PEAR TART WITH BOOZY WHIPPED CREAM

Your stovetop & oven may have been on hiatus for the summer, but with this week's rain, I'm sure they are back on!  To help you take advantage of all that fall has to offer, and warm up your baking skills, we are sharing one of Chef Joyce's favourites for fall.  With its warm fruit flavours, light and flaky pastry, and drizzle of caramel, this easy fall dessert will not disappoint.

SPICED PEAR TARTE WITH BOOZY WHIPPED CREAM

Ingredient List:

• 3 Bosc Pears, peeled, cored and cut into 6 wedges

• ½ cup white sugar

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tbsp butter

• 1 225g sheet of puff pastry - rolled out to ¼ inch thickness

• 1 cup 35% cream

• 1 tbsp white sugar

• 2 tbsp rum/ whisky/ brandy 

Directions:

1. Preheat oven to 425 F.

2. Line a 9-10” pie plate/oven proof frying pan with parchment paper - this is 'the prepared pan'. 

3. Heat a sautee pan over high heat.  Sprinkle in the sugar about 1 tbsp at a time and wait for each addition to melt (this speeds up as more syrup forms) let it caramelize, swirling the pot to incorporate the darkening syrup around the edges. 

4. Caramelize until reddish-amber in colour.

5. Add the spices and pears carefully.

6. Stir the pears around to evenly coat with the syrup.

7. Carefully put the caramel coated pears into the prepared pan and top with puff pastry.

8. Tuck the pastry around the pears and fold the corners of the pastry to maintain the circular shape.

9. Place frying pan on a cookie sheet and put it into the oven.

10. Bake until the puff pastry is a deep golden brown, 20-30 minutes.

11. Remove from oven and let sit for 2 minutes to cool slightly.

12. Carefully upend/fli over the tart on to a serving plate or platter.

13. Cut the tart into wedges and top with Boozy Whipped Cream:

• Whip the cream and sugar until stiff peaks form 
• Beat in booze of choice just until combined (optional)
• Serve atop slices of tart.