Home Cook Kitchen with Kevin Dundon.

Ingredients

  • 115g melted of soft butter
  • 140g caster sugar
  • 175g self raising flour
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon of baking powder
  • 3-4 pears peeled cored and Halved or tinned pears drained
  • A few tablespoons of brown sugar.

To serve:

  • Custard or ice cream

Method

  1. Pre-heat oven at 180 degrees.
  2. Mix together the butter, caster sugar, flour, eggs, vanilla and baking powder in a food mixer, to make a sponge base.
  3. Line a spring form baking tin with parchment paper and lightly grease with butter.
  4. Place pears flat side down in the tin and sprinkle with some brown sugar.
  5. Spread sponge mix on top of bears and bake in the oven for 30-40 minutes depending on oven. Pierce the sponge with a skewer to make sure the dough is fully cooked.
  6. Remove from oven and let stand for 10 minutes.
  7. Flip the tin upside down onto a plate and remove spring form tin and parchment paper, and that is upside down pear tart.
  8. Serve with custard or ice cream.