Step 1: Preheat oven to 210C.

Step 2: Place Barossa Dried Pears in saucepan with Verjuice and place over a very high heat, bring to a rapid boil for 4 to 5 minutes. Remove the pears, stir in honey and ¼ cup sugar, bring to the boil and reduce by 2/3.

Step 3: Remove from heat, add Pears back and allow to cool to room temperature.

Step 4: Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans/weights and return to oven and cook for a further five minutes.

Step 5: Divide crème fraiche between tart shells, top with Pears and drizzle with syrup.