Pear & Salted Caramel Tarts

Method:

• Preheat oven to fan 200°C, conventional 220°C, gas 7.
• Flour the surface and unroll pastry sheet.
• Cut pastry in half horizontally and then cut each half into three squares.
• Lay the squares onto baking sheets.  Using a knife mark a 1cm border on each, being careful not to go all the way through the pastry.
• Brush each square with beaten egg.
• Bake for 10 minutes until golden and slightly risen.
• Remove from oven and leave to cool for five minutes.
• Carefully rescore each border to release steam and then gently push down the centre of each tart.
• Using an ice-cream scoop divide the caramel between the tarts, pressing it down slightly to allow it to spread evenly. Sprinkle each tart with a pinch of sea salt.
• Fill each tart with the pears and then return to oven for a further 8-10 minutes, to allow the caramel to spread and the pears to warm through.
• To serve allow to cool for 10 minutes, and then dredge each tart with a little sieved icing sugar.