Pear Tarte with Sour Cherry Jam

Serves 6

2-3 pears

1 sheet puff pastry Flour to dust 100g apricot jam 10g caster sugar 250ml cream

8g icing sugar

3 tbsp sour cherry jam

Pre-heat the oven to 200°C (180°C fan-forced). Cut the pears into quarters. Remove the pips and slice into 5mm wedges. Roll out the puff pastry on a lightly floured surface and place on a baking tray lined with baking paper. Pierce the dough evenly with a fork.

Arrange the pear wedges, slightly overlapping on the pastry, leaving a 2cm border. Place the apricot jam in a small saucepan and warm over a

medium heat, stirring until smooth. Sieve the jam and spread it over the pears and the border of the dough. Sprinkle the caster sugar evenly over the tarte. Bake the tarte on the bottom shelf of the preheated oven for 25-30 minutes until golden brown.

Place the tarte on a baking rack and set aside to cool for 30 minutes.

Whip the cream with the icing sugar until peaks form and spread it evenly over the top of the tart.

Place the cherry jam in a small bowl and stir until smooth. Spread the jam over the whipped cream and swirl with the back of a spoon to create a marble pattern. Place the tarte on a dessert platter to serve.