6 pears, not quite ripe
100g caster sugar
For the pastry:
85g butter; chilled then cut into cubes
175g plain flour
1 egg yolk
1 tablespoon caster sugar
Preheat the oven to 220C.
Make the pastry.
Whizz together the flour, butter and sugar in a food processor until they resemble breadcrumbs. While the blender is still going add the egg yolk and 1 – 2 tablespoons of cold water until the pastry comes together. Roll the pastry into a ball and cover it with cling wrap. Chill in the fridge for 30 minutes.
Prepare the pears.
Peel, quarter and core the pears. In a large frying pan melt the butter and stir in the sugar. Stirring occasionally, heat until the sugar dissolves. Increase the heat and cook the mixture for 10 minutes until the sugar turns golden brown. Add the pears to the mixture and cook for 15 – 20 minutes turning the pears occasionally until they are golden brown.
Roll out the dough to form a 24cm circle on a lightly floured circle. Scoop the pears into a round shallow baking tin and cover the pears with the pastry and tuck the pastry around the edges of the pears. Place in the oven and bake for 20 – 25 minutes until the pastry turns golden.
Let the cake stand for 3 minutes and then invert it onto a serving plate. Serve warm with crème fraiche.