- 4 good quality brought or homemade sweet short crust pastry shells
- 4 Buerre Bosc pears, peeled, cored and cut into rough dice
- 2 fresh vanilla beans, seeds and pods separated
- 4 tbsp sugar
- Juice of ½ a lemon
- ½ teaspoon ground cinnamon
For the compote, place the pears, vanilla pods and seeds, sugar lemon juice and cinnamon into a small non stick saucepan over a medium heat. Cook for 10 minutes or until the pear is just soft. Set aside to cool.To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or crème anglaise.