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Upside-down pear and caramel shortcake
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Ingredients:
  • 600.00 gm self-raising flour
  • 250g butter, cubed
  • 40.00 gm chilled water
  • 4 Beurre Bosc pears
  • juice of 1 lemon
  • 322.50 gm caster sugar
  • 80g butter, cubed, extra
  • 2 litres good-quality vanilla ice-cream, to serve
Instructions:
  • Combine 2 cups of flour and 125g of butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg and 1 tablespoon of chilled water. Process until mixture forms a soft dough. Shape into a 16cm round, wrap in greaseproof paper, and chill in the fridge for 30 minutes. Repeat with the remaining flour, butter, egg, and water.
  • Preheat your oven to 200C and generously grease and line the base and sides of two 20cm round cake pans.
  • Quarter the pears, keeping the stalks intact and removing the cores. Thinly slice the pears and brush them with lemon juice to maintain their color.
  • In a non-stick frying pan over low heat, melt sugar until it turns deep-golden caramel by gently tilting the pan occasionally. Remove from heat, add extra butter, and stir until combined. Divide mixture equally into each cake pan to cover the base completely.
  • Place the pears in a slightly overlapping pattern on top of the caramel.
  • Roll out the shortcake to a 20cm round and trim the edges. Place the shortcake over the pears, gently pressing to secure. Bake for 20 to 25 minutes until the pastry is golden and firm. Let it stand for 5 minutes before flipping onto serving plates. Enjoy with a scoop of ice cream.

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