Nashi the site of the Australian Nashi Growers Association. Nashi sometimes referred to as Nashi Pear, Asian Pear or Japanese Pear.

Salads
Salad of Atlantic Trout
Waldorf Salad
Nashi Lamb salad with Orange
Mustard Dressing
Sung Choi Bao with Nashi
Chinese Roast Duck Salad
with Nashi

Mains
Roast Loin of Pork
Veal Cutlets with Nashi

Pizza with Nashi, Prosciutto, Blue Cheese and Caramelized Onion

Asian Salad with Nashi & Chinese Char Siu Pork
Hot & Sour Chicken Nashi
Stir-fry
Gnocchi with Nashi & Walnuts
Chicken, Nashi & Walnut Stirfry

Desserts
Blueberry Nashi Pancakes

Caramelised Nashi Tart
Nashi Compote

Sticky Nashi Puddings
Nashi & Almond Tart

Nashi Pannacotta
Nashi & Fig Crumble
Maple Baked Nashi with Choc Buttons
Nashi Fritters with Palm Sugar

Other
Bircher Muesli
Walnut and Nashi Muffins
Lime & Mint Cooler
& Nashi Lassi
Nashi Chutney

Caramelised Nashi Tart

2 sheets ready-rolled shortcrust pastry
1 egg, beaten lightly

3 nashi (450g)
50g butter
¼ cup (55g) firmly packed brown sugar
½ teaspoon ground nutmeg
½ cup (50g) ground almonds
¼ cup (75g) mascarpone or whipped cream

Preheat oven to moderately hot. Line oven tray with baking paper.

Cut eight 11cm rounds from pastry sheets; place four of the rounds on prepared tray; brush with egg. Using 9cm cutter, remove centres from four remaining rounds; centre pastry rings on top of the 11cm rounds. Bake tarts, uncovered, in moderately hot oven about 15 minutes or until golden brown.

Peel and core nashi; slice thinly. Stir butter, sugar and nutmeg in medium saucepan over low heat until sugar dissolves; add nashi. Cook, stirring occasionally, over low heat, until nashi softens. Drain nashi mixture over medium bowl; reserve caramel mixture.

Meanwhile, whisk almonds, mascarpone and a little reserved caramel together.
Spread nut mixture in centre of baked tart shells; arrange nashi mixture on top. Serve warm, with heated reserved caramel mixture.

The delectable taste of warm caramel and crunchy nashi makes these tarts a heavenly experience.

Serves 4