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.
Website of the Australian Nashi Growers Association, (ANGA), the peak industry body
representing nashi growers including regulation, legislation, marketing, research and development.