This is actually not a tart but is a cake which comes from Cambrai in France. It is lovely to have warm as a desert but equally good as a cake when cold. If eaten warm it is especially delicious served with single cream.
Canned peaches are an alternative to pears.
You will need a flan dish or tart tin measuring 23cm/9in across.
½ lemon – juice
150g (5oz) self-raising flour
200g (7oz) caster sugar
110g (4oz) butter
8 tablesp milk
½ tsp vanilla extract
25g (1oz) butter
15g (1/2 oz) caster sugar
Heat the oven to 180C/Gas 4. Grease the dish or tin.
Peel, core and slice the pears. Put onto a plate and sprinkle with lemon juice.
Mix the flour and sugar together. Melt the butter and mix with the eggs and vanilla extract.
Beat with the flour and sugar until smooth.
Pour into the dish or tin and arrange the pears on top.
Melt the 25g butter and drizzle it over the top then sprinkle with the sugar.
Bake until golden brown and firm, approximately 50-60 minutes.
Dust with icing sugar.