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1
Preheat oven to 190C Peel and halve pears lengthways; scoop out pear core with a melon baller or a spoon Use a 6 to 8 inch skillet suitable for the stove top and the oven.
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2
Over moderate heat scatter butter, sugar and mixed spice over base of the skillet - swirl for a moment or two to get the butter and sugar going.
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3
Place vanilla bean in a cross shape in the centre of the skillet.
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4
Place pears on top cut side up and drop a clove into each pear half where you have scooped out the core.
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5
Roll out pastry to 5 mm and cut to generously cover the pan contents Completely cover the pears in pastry and tuck it in around the pears and the edges.
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6
When the caramel cooks it should bubble up the sides of the skillet and the edge of the pastry.
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7
Don't worry if it looks a little untidy at this stage; it will rise and even out and it will eventually become the bottom of the tart.
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8
Cook for 5 minutes on medium heat on stove top; tilt the pan occasionally and spoon some butter mix over the top of the pastry.
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9
Cook in oven for 20 minutes Remove from oven and tilt to spoon some caramel sauce over the pastry.
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10
Let it sit for a few minutes to thicken the caramel slightly Place a serving plate on top of pan and carefully invert to turn out the tart.
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11
Slice into four and serve immediately.
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12
Simply delicious - thank you Shannon
