Sticky ginger pear tart recipe
This stunning pear tart makes a brilliant dessert if you're entertaining. The stem ginger adds a subtle warmth to the sweetness of the dish.
See method- Serves 10
- 35 mins to prepare and 1 hour 10 mins to cook and 20 mins to cool
- 464 calories / serving
Ingredients
- 550g large ready-rolled pastry
- 125g soft unsalted butter
- 125g golden caster sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 125g ground almonds
- 40g plain flour
- 2 balls stem ginger (about 30g), finely chopped, plus 3 tbsp syrup
- 3 ripe pears, peeled, halved and cored
- 2 tbsp toasted flaked almonds, to serve
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Shop ingredientsEach serving contains
- Energy
- 1940kJ 464.0kcal
- Fat
- 30g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 25g
of the Reference intake
Carbohydrate 42.8gProtein 7.4gFibre 2.0g
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- Heat the oven to 190˚C/170˚C fan/gas5. Line a 23cm fluted tart tin with the pastryand cut off the excess. Prick the bottom with afork then chill for 30 mins. Once chilled, linewith non-stick baking paper and fill with bakingbeans. Bake for 20 mins with beans, thenremove the beans for 8-10 mins until thebottom is lightly golden and sandy to the touch.Allow to cool completely.
- Put the butter and sugar into a mixing bowland whisk with an electric handheld whisk untillight and fluffy. Whisk in the eggs and stir in thealmonds, flour and stem ginger until justcombined. Spread mixture over the pastrycase, then nestle in the pears in a circle, withthe stalk-end facing towards thecentre. Bakefor 40-45 mins until golden on the top andcooked through (you may need to lightly coverit with foil if it browns too much).
- Remove from oven and immediately pourover the ginger syrup and sprinkle over theflaked almonds. Allow to cool for 20 mins.
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