125 g caster sugar
40 g cold butter, chopped
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3 large pears, peeled, cored and cut into wedges
375 g all-butter puff pastry
Double cream, to serve
Recipe by Jennifer McLagan
Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.
Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.
Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council