3 large firm pears (990g)

90g butter, chopped

1/2 cup (110g) frimly packed brown sugar

2/3 cup (160ml) cream

1/4 cup (35g) toasted pecans, chopped coarsely

PASTRY

1 1/4 cup (175g) plain flour

1/3 cup (55g) icing sugar

90g butter, chopped

1 egg yolk

 1 tablespoon water

1. Peel and core pears, cut lengthways into quarters.

2. Melt butter with brown sugar in tarte tatin tin.  Add cream, stirring, until sugar dessolves, bring the the boil.  Add pear, reduce heat, simmer, turning occasionally, about 45 minutes or until tender.

3. Meanwhile make the pastry.

4. Preheat oven to hot.

5. Sprinkle pear mixture with nuts before covering with pastry.

6. Roll pastry between sheets of baking paper or on silicone mat until slightly larger than the tarte tatin pan.  Remove top paper, turn pastry onto pears.  Remove remaining paper, tuck pastry between pears and side of pan.  Bake, uncovered, in hot oven about 25 minutes or until pastry is browned lightly. Cool 5 minutes, turn tart onto serving plate, serve with cinnamon-scented whipped cream, it desired.

PASTRY

Blend or process flour, icing sugar and butter until mixture is crumbly.  Add egg yolk and the water, process until ingredients just come together.  Wray in cling film and refrigerate 30 minutes.

Serves 6