Caramelised Pear and Filo Tarts
1. Heat oven to 190 degC. Spray a muffin pan evenly with oil. Lay a sheet of pastry on your work surface and lightly spray with oil. Lay another sheet of pastry over the top and spray with oil. Repeat this process until all the sheets are layered.
2. Working quickly, cut the large sheet into eight even squares, press the squares to fit into the muffin holes and form cases. Bake for 5 to 8 minutes or until crisp and golden brown.
3. At the same time, heat the butter in a large saucepan then add the large pears (peeled, cored and cubed) and toss in melted butter for 1 minute. Add lemon juice, brown sugar and honey.
4. Simmer very gently for 5 to 10 minutes, stirring frequently until the pears are coated in thick caramel syrup. Stir in walnuts and then spoon pear mixture into filo cases. Dust with icing sugar just before serving.