Tom's pear tarts with crumble topping These tasty tarts from Tom Aikens via School Food Matters is a perfect pick for kids parties or to pop in packed lunches. Get your little chefs to practise cutting and greasting, before treating them to a very sweet return. Ingredients (serves 12) For the filling 12 pears, peeled and divided into 8 pieces with the core removed 100g maple syrup 80g butter 150g demerera sugar 2 tsp ground cinnamon 2 tsp vanilla essence Pinch of salt For the filo pastry shells 3 sheets of ready-made filo pastry Melted butter Demerara sugar For the crumble topping 340g cold butter 340g light brown sugar 340g plain flour 1tsp salt Method Toss the pear pieces in sugar until well coated. Heat up a non-stick sauté pan and once it is very hot add the pears and caramelise until they are a dark golden brown in colour. Take extra care, as the sugar will be very hot! Toss the pears every few minutes then add the butter, maple syrup and ground cinnamon. Drain the caramel sauce from the pears and reduce it in a wide saucepan until it thickens up. For the crumble topping, mix together all the ingredients, gently rubbing in the butter until you have a crumbly texture. Careful not to overwork otherwise your crumble will go very sticky! To assemble the tarts place the first sheet of filo pastry on the bench. Brush it with butter, then sprinkle with sugar and lay on another sheet. Press down the sheet well to remove any air bubbles, then butter and sugar again. Cut the pastry to fit the size of your tart tins. • Grease and line tart tins with baking parchment and place the filo on top of the paper. Place the pear mixture on top of the tart shells then sprinkle the crumble on top. Bake at 180 for 10-15 minutes until crisp and golden brown. Cook’s Code: caramelise means to gently heat sugar until it’s brown and has a nutty caramel flavour. With thanks to School Food Matters for the recipe. Photo: Flickr.