PEAR AND GINGERNUT TART
Ingredients
375 g ready rolled puff pastry or roll puff pastry to a rectangle about 35x25cm
80g gingernut biscuits
500g pears, cored and sliced thinly
100g sugar
To serve; whipped cream, vanilla ice cream or good quality custard
80g gingernut biscuits
500g pears, cored and sliced thinly
100g sugar
To serve; whipped cream, vanilla ice cream or good quality custard
Method
Heat the oven to 200C
Unroll the pastry and place it on a well-greased baking sheet that has been lined with greaseproof paper. Fold over the sides to make an edge and press down with a fork. Crumble the gingernut biscuits and scatter over the bottom of the tart.
When you are ready to cook the tart, toss the pears in the sugar and immediately stack it on top of the pastry and put it into the oven. If you wait it will start to produce a lot of liquid.
Cook for 35-40 minutes, until the pastry is a light golden colour.
Cut into six even sized rectangles and serve with your desired accompaniment.
Unroll the pastry and place it on a well-greased baking sheet that has been lined with greaseproof paper. Fold over the sides to make an edge and press down with a fork. Crumble the gingernut biscuits and scatter over the bottom of the tart.
When you are ready to cook the tart, toss the pears in the sugar and immediately stack it on top of the pastry and put it into the oven. If you wait it will start to produce a lot of liquid.
Cook for 35-40 minutes, until the pastry is a light golden colour.
Cut into six even sized rectangles and serve with your desired accompaniment.
Comments
his is such a fantastically simple yet utterly delicious tart.For a printable version of this recipe click here