You will need:
About 500 gms shortcrust pastry. (I sweeten mine with a couple of tablespoons of caster sugar and a tablespoon of custard powder.)
3 or 4 pears. Cored, Peeled and halved.3 tablespoons of Goats Blanc Cheese2 tablespoons of cream, lightly whipped so it holds its shape.Light Sugar Syrup (about 150g of sugar in 500ml of water)Caster sugar for dusting
Make you pastry and chill for 30 minutes in the refrigerator while you
Poach the Pears.
Bring the sugar syrup to simmer and then add the pear halves and lightly poach for about 15/20 minutes. Turn half way through.
Remove and drain.
Line your tart tin with the pastry. Cover with baking paper and weights and blind bake for about 15 minutes in a 200°c oven. Remove paper and weights and finish blind baking for about another 5 minutes.Turn oven down to 180°c
Gently blend the Goats blanc and the whipped cream together.
Spoon evenly over the pastry case and top with the poached peach halves.
Sprinkle with caster sugar
Bake in 180°c oven for about 15 minutes.
Serve warm or room temperature.