Rosemary & pear tart

Step by Step

Step 1

In a small pan, combine the butter, rosemary and dark brown soft sugar. Melt over a low heat, without foaming or sizzling. Stir; set aside to cool slightly. Unroll the pastry (on its baking parchment) onto a baking tray. Use the tip of a knife to score a 2cm border, then brush the centre rectangle with around ⅓ of the rosemary butter.

Step 2

Arrange the pear slices in 3 rows in the centre rectangle, overlapping the segments. Brush with the remaining rosemary butter; sprinkle with the demerara sugar and then chill for 20-30 minutes.

Step 3

Preheat the oven to 220ºC, gas mark 7. Brush the edges of the tart with the milk. Put the tart on the top shelf of the oven, then reduce the heat to 200ºC, gas mark 6, and bake for 35 minutes until golden and the pastry is crisp. Scatter over extra rosemary to serve, if liked.