Caramel and pear tart

 A super easy recipe I found in my mother in law's recipe stash.

Make a tart crust from a packet of sweet biscuits (Marie, Arrowroot or similar - use GF to make the recipe gluten free) and 1/3 c butter. Spread this into the base and sides of a tart dish (28 x 22 cm or similar) and press down firmly. Refrigerate to make it firmer.

Whisk a tin of caramel with the juice of 1 lemon to make it spreadable (add a small amount of boiling water if necessary). Spread over the crust.

Arrange pears from 1 large (810 g) tin of pears (drained) over the crust.

Top with whipped cream sweetened with 1 T of sugar. Refrigerate until serving.