Pear topsy-turvy tart
Be the first to rate this recipe
- 100g Flora spread, plus extra for greasing
- 125g soft brown sugar
- 1 x 411g can Chosen by you Pear Halves In Fruit Juice, drained
- 50g Chosen by you Crunchy Peanut Butter
- 2 large eggs
- 115g self raising flour
- 75g natural fat-free yogurt
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the base of a 20cm shallow, round cake tin.
Mix together 25g butter and 25g sugar, then spread over the base of the tin. Arrange the pears, rounded side up, in the tin.
Beat together the rest of the butter and sugar with the peanut butter until creamy and light in colour.
Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.
Gently beat in the rest of the flour and the yogurt, until just combined.
Spread over the pears and bake for 35 mins or until a skewer inserted in the centre comes out clean.
Leave in the tin for 5 mins, then turn out onto a plate to serve.