Serves: 2 Preparation Time: 15 minutes Cooking Time: 5 minutes 4 good quality brought or homemade sweet short crust pastry shells 4 Buerrè Bosc* pears, peeled, cored and cut into rough dice 2 fresh vanilla beans, seeds and pods separated 4 tbsp sugar Juice of a lemon 1 teaspoon ground cinnamon METHOD For the compote, place the pears, vanilla pods and seeds, sugar lemon juice and cinnamon into a small non-stick saucepan over a medium heat . Cook for 10 minutes or until the pear is just soft . Set aside to cool. To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or crème anglaise.