Name: Pear Ginger and Pistachio Tart
Prep time: 40 min
Cook time: 50 min
Ingredients: 1 roll Paneton sweet pastry; 20 g butter; 2 pears (cut into 2cm cubes); 3 Tbs glazed ginger (finely chopped); 4 Tbs pistachio's (toasted and finely chopped); 100 g butter; 1/2 cup castor sugar; 1 egg; 1 egg yolk; 1 tsp lemon zest; 1 cup almond meal; 1/4 cup plain flour

Pear Ginger and Pistachio Tart

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Prep Time 40

Cook Time 50

Servings: 8

Course: Dessert

Ingredients Method

Ingredients

1 roll Paneton sweet pastry
20 g butter
2 pears cut into 2cm cubes
3 Tbs glazed ginger finely chopped
4 Tbs pistachio's toasted and finely chopped

Frangipane

100 g butter
1/2 cup castor sugar
1 egg
1 egg yolk
1 tsp lemon zest
1 cup almond meal
1/4 cup plain flour

Method

Preheat the oven to 170'
Grease tart tin with butter and press in pastry. Place in the fridge for 20-30 minutes to rest before baking.
Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake. Bake for 15 minutes until just beginning to colour.
Allow it to cool while making the frangipane.

Frangipane

Cream butter and sugar together until light and fluffy.
Add egg and egg yolk and mix well to combine.
Add lemon zest.
Stir through almond meal and flour until well combined.
Stir through pear, ginger and 2 Tbs pistachio's.

Assemble

Spoon frangipane mix around pastry base and smooth over.
Bake for 30 minutes till golden.
Dust with icing sugar and 2 Tbs pistahio's to serve.

Recipes

Pear, Ginger and Pistachio Tart

Pear Ginger and Pistachio Tart

Ingredients

Method

Recipes

Pear Ginger and Pistachio Tart

Ingredients

Method

Knead a loaf?