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Sticky ginger pear tart recipe

Sticky ginger pear tart recipe

3 ratings

This stunning pear tart makes a brilliant dessert if you're entertaining. The stem ginger adds a subtle warmth which pairs perfectly with a neat serve of Laphroaig 10 whisky. See method

  • Serves 10
  • 35 mins to prepare and 1 hr 10 mins to cook, 20 mins to cool
  • 464 calories / serving

Ingredients

  • 550g large ready-rolled pastry​
  • 125g soft unsalted butter​
  • 125g golden caster sugar​
  • 2 large eggs, lightly beaten​
  • 1 tsp vanilla extract​
  • 125g ground almonds​
  • 40g plain flour​
  • 2 balls stem ginger (about 30g), finely chopped, plus 3 tbsp syrup
  • 3 ripe pears, peeled, halved and cored​
  • 2 tbsp toasted flaked almonds, to serve​
  • 25ml Laphroaig 10, to serve
Shop ingredients
If you don't have any pears, try using apples

Each serving contains

  • Energy

    1940kj
    464kcal
    23%
  • Fat

    30g 43%
  • Saturates

    11g 55%
  • Sugars

    25g 28%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 42.8g Protein 7.4g Fibre 2g

Perfect pairing...

Perfect pairing...

Senior Whisky Specialist, David Miles, says: Laphroaig 10 is all about the smoke, but go further and you might just find sweetness, some unexpected medicinal notes and hints of vanilla and coconut.

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Method

  1. Heat the oven to 190˚C/170˚C fan/gas 5.  Line a 23cm fluted tart tin with the pastry and cut off the excess. Prick the bottom with a fork then chill for 30 mins. Once chilled, line with non-stick baking paper and fill with baking beans. Bake for 20 mins with beans, then remove the beans for 8-10 mins until the bottom is lightly golden and sandy to the touch. Allow to cool completely.
  2. Put the butter and sugar into a mixing bowl and whisk with an electric handheld whisk until light and fluffy. Whisk in the eggs and stir in the almonds, flour and stem ginger until just combined. Spread mixture over the pastry case, then nestle in the pears in a circle, with the stalk-end facing towards the centre. Bake for 40-45 mins until golden on the top and cooked through (you may need to lightly cover it with foil if it browns too much).
  3. Remove from oven and immediately pour over the ginger syrup and sprinkle over the flaked almonds. Allow to cool for 20 mins.
  4. Enjoy with a 25ml neat serve of Laphroaig 10, no ice.

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