23 cm pre-baked tart shell
5 medium sized pears, not too ripe, peeled and diced
½ cup roughly chopped walnuts
30 g butter
4 tbsp brown sugar
1 tbsp honey
Zest of 1 lemon
1 tbsp lemon juice
1 egg
2 tbsp cream
1 tbsp flour
Melt the butter in a large frying pan. Once butter is hot add the diced pear to the pan and cook for 5 minutes or less if the pears are a little soft. Add the sugar, walnuts and honey to the pan and cook over medium heat, stirring occasionally. After 6 or 7 minutes, when the pan juices are starting to thicken a little, add the lemon zest and juice and the flour. Cook for another minute or 2 then remove from heat and let cool slightly. In a mixing bowl, whisk together the egg and cream and then tip the pear mixture into the bowl and stir. Pour the mix into the pre-baked tart shell and place on a baking tray in middle of oven at 160 degrees. Check after 20 minutes. When the tart filling is set but still a little soft it is ready. Cool before slicing.
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