Pear, ginger and almond tart
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 3 small ripe pears, peeled, halved lengthways and cores removed
- 25g flaked almonds
FRANGIPANE
- 100g butter, softened
- 100g caster sugar
- 50g ground almonds
- 1 tbsp ground ginger
- 2 eggs
- 100g self-raising flour
- 2 stem ginger balls, chopped, plus 3 tsp stem ginger syrup
PASTRY
- 200g plain flour, plus extra for dusting
- 100g butter, cold, diced
- 1 tbsp icing sugar
- 1 egg
Method
- STEP 1
Make the pastry by whizzing together the flour, butter and sugar in a food processor until it resembles crumbs. Add the egg and pulse again with 1-2 tbsp of ice-cold water until it forms a ball. Wrap and chill for 30 mins.
- STEP 2
Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use it to line a 23cm tart tin, leaving the sides overhanging. Fill with a piece of baking paper and baking beans. Bake for 10 mins, remove the paper and beans, then bake for another 5 mins until the pastry looks dry. Remove from the oven and trim the sides with a serrated knife.
- STEP 3
For the frangipane, beat together the butter and sugar. Stir in the almonds, ground ginger, eggs, flour and stem ginger. Spoon the frangipane into the pastry case, smooth over and top with the pears, cut-side up, pressing them into the filling. Scatter over the flaked almonds. Bake for 40-45 mins or until the pears are soft and the frangipane filling is golden and risen. Leave to cool, then brush the pears with the ginger syrup.
