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Sticky ginger pear tart recipe

15 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...

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

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.
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).
Remove from oven and immediately pour over the ginger syrup and sprinkle over the flaked almonds. Allow to cool for 20 mins.
Enjoy with a 25ml neat serve of Laphroaig 10, no ice.