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Pear Ginger and Pistachio Tart

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Prep Time 40 minutes
Cook Time 50 minutes
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
 

  1. Preheat the oven to 170'
  2. Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
  3. 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.
  4. Allow it to cool while making the frangipane.
Frangipane
  1. Cream butter and sugar together until light and fluffy.
  2. Add egg and egg yolk and mix well to combine.
  3. Add lemon zest.
  4. Stir through almond meal and flour until well combined.
  5. Stir through pear, ginger and 2 Tbs pistachio's.
Assemble
  1. Spoon frangipane mix around pastry base and smooth over.
  2. Bake for 30 minutes till golden.
  3. Dust with icing sugar and 2 Tbs pistahio's to serve.