Added by mummza | Sun 02 May 2010 @ 15:43
A lovely tart , not as hard to make as you might think as the hardest part is making the pastry ! This tart is not too sweet . Serve ...Warm , dust with icing sugar if you wish....cream , ice cream Its up to you !
For the pastry.......ē
250 g Plain Flour and 125 g Butter ,cold water to bind.
little extra flour to use when rolling out the pastry.
For the Tart filling....100 grams Butter
125 grams caster sugar ( fine sugar)
200 grams self raising flour
2 medium sized eggs
90 grams Stem Ginger
(use stem ginger in syrup , but only the ginger )
1 teaspoon of the ginger syrup from the stem ginger in syrup jar.
half a teaspoon of baking powder ( raising agent
6 small desert pears
A little bit of Demarara sugar to sprinkle over the top ( optional )
Pastry ...in the bowl put 250 grams of plain flour and 125 grams of butter, rub the butter into the flour with your finger tips until it starts to resemble bread crumbs , add just enough cold water to bring this all together to form a ball. Put aside to rest for a short while.
Roll out the pastry , line the flan tin with the pastry.
Place a large piece of non-stick baking paper and weigh it down with ceramic baking beans ( or other dried beans !)and place in the center of the oven for approx 15 minutes to bake the pastry.
Whilst this is in the oven , prepare the filling .
Filling....Remove approx 90 grams of stem ginger from the syrup , more or less...you do not have to be exact.
Chop the stem ginger into small pieces .
Peel and core and chop 3 of the pears , you need to have smallish chunks but not to fine.
Peel halve and core the other 3 pears and set them aside whilst you make the filling.
In the saucepan , melt the butter.
Remove from the heat and stir in sugar , flour , eggs ,chopped stem ginger ,chopped pear, baking powder and the teaspoon of stem ginger syrup.Make sure it is all combined.
Easy as that !!