250g Shortcrust Pastry
250g Apple Puree
4 Pears
Juice of Half Lemon
Chelsea Caster Sugar
1/2 Cup Apple and Blackberry Jelly 

1 : Roll out pastry and line a 23cm flan tin with removable base. Spread the apple puree over the base of pastry.
2 : Peel, halve and core the pears. Arrange the pears, cut side down, over the apple puree with narrow ends pointing to the centre of the flan. Brush the surface of each with lemon juice and sprinkle with a little Chelsea Caster Sugar.
3 : Bake the tart in an oven preheated to 200oC for about 30 minutes or until pastry is firm and golden brown.
4 : Heat the jelly and paint over the surface of the tart.