Pear and fresh cranberry tart

Ingredients:

■ Ready-made puff pastry ■ 1½ lb ripe pears ■ ½ cup fresh cranberries ■ freshly grated nutmeg ■ ¼ cup granulated sugar ■ 2 tbsp unsalted butter ■ 1 tbsp runny honey ■ ½ tbsp grated orange zest

Method:

■ Preheat the oven to 220°C. Line a baking tray with grease proof paper. Wash and slice the pears, not too thin, removing the seeds and core.

■ Roll out the ready rolled puff pastry and place on the prepared baking tray.

■ Lightly score a border around the edge of the pastry of about 1cm from the edge. Then place the sliced pears overlapping slightly over the readymade puff pastry, keeping them inside the scored border. Scatter the cranberries over the pears, making sure that they are evenly distributed.

■ Then dab a little butter all over the top and sprinkle the granulated sugar over the whole tart.

■ Finally, just sprinkle a little of the grated nutmeg before baking in the preheated oven for about 40-45 minutes.

■ Once the pastry has cooked, take out of the oven and brush some runny honey over the surface to give it a nice glaze. Sprinkle the orange zest and slice the tart. Serve it hot or cold with crème fraiche or vanilla ice cream.