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Pear Ginger and Pistachio Tart

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Prep Time 40 minutes
Cook Time 50 minutes
Course Dessert
Servings 8

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

Instructions
 

  • 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.