Cut the vanilla pod into 6 pieces.
Peel the pears and cut in half lengthways. Remove the core and squeeze a little lemon over the fruit.
Heat a thick frying pan and add the caster sugar. Melt the sugar, without stirring, to obtain a smooth caramel. Once you have a dark caramel, pour it on to a sheet of baking parchment or aluminium foil. Allow to cool and then break into large pieces.
Preheat the oven to 180°C.
Spread the blackcurrants and the caramel between the tartlet molds and then add the pear halves. Cover with aluminium foil, transfer to the oven and bake for 25 minutes.
Allow to cool before removing the foil.
To serve: turn the pears out of the moulds. Pass the melted caramel and the blackcurrant through a sieve - drizzle this sauce over the pear to finish.
«Serve this dessert with vanilla ice cream with some fresh blackcurrants.»