Caramelized Pear Tart

To make the pastry, mix flour and cold butter in a bowl until crumbly. Gradually add ice cold water until the dough comes together. Wrap in plastic and chill for 30 minutes.

Preheat the oven to 180°C (350°F). Roll out the chilled pastry on a floured surface and fit it into a tart pan. Prick the base with a fork and bake for 15-20 minutes or until lightly golden.

In a skillet, melt sugar over medium heat until it turns amber in color. Add the sliced pears and cook until they are tender and coated in caramel, around 5-7 minutes.

Pour the caramelized pears into the pre-baked pastry shell, spreading them evenly.

Increase the oven temperature to 200°C (400°F) and bake the tart for an additional 10-15 minutes until the pears are bubbly.

While the tart is baking, whip the cream with vanilla extract until soft peaks form.

Once the tart is done, remove from the oven and let it cool slightly. Drizzle with honey, sprinkle with ground cinnamon, and garnish with fresh mint leaves before serving.