Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Line a tart pan with the shortcrust pastry and trim any excess. Prick the base with a fork and blind bake for 10 minutes.
- Meanwhile, peel, core and slice the pears into thin wedges.
- In a large skillet, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
- Add the pear slices to the skillet and cook for about 5-7 minutes until they begin to caramelize and soften, but still hold their shape.
- Add the balsamic vinegar, cinnamon, and nutmeg. Stir gently to coat the pears and cook for another 2 minutes. Remove from heat.
- Slice the black pudding into 1cm thick rounds.
- Remove the pastry case from the oven and arrange the black pudding slices over the base.
- Carefully arrange the caramelized pear slices on top of the black pudding in a circular pattern.
- Pour any remaining caramel sauce from the pan over the pears.
- Return the tart to the oven and bake for 15-20 minutes until the pastry is golden and the filling is bubbling.
- Sprinkle with fresh thyme leaves when you remove it from the oven.
- Let the tart cool slightly before serving with fresh mâche or lamb’s lettuce on the side.
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