Pear gingerbread tart
SERVES 8-10 / PREPARATION 40 MINUTES PLUS RESTING TIME / COOKING 45 MINUTES
Pear makes a lovely alternative to apple and really sings with all the spicy flavours of the gingerbread pastry. Best served warm and à la mode.
1 egg
100g soft brown sugar
250g flour
1 teaspoon ground ginger
1 teaspoon mixed spice
¼ teaspoon ground cardamom
¼ teaspoon salt
180g cold unsalted butter, cut in 5cm cubes,
plus 50g melted butter
1.5kg/8 pears, peeled and sliced (I used Beurre Bosc) juice of half a lemon
½ teaspoon ground cinnamon ice cream, to serve
To make the gingerbread pastry, beat together the egg and 50g of the brown sugar in a small bowl. Put the flour, ginger, mixed spice, cardamom and salt in a food processor fitted with a metal blade and pulse to combine. Scatter the cubes of cold butter evenly over the flour. Pulse until barely combined. Pour in the egg mixture and pulse until just evenly combined, but not coming together in a ball. Tip the mixture onto a lightly floured surface and gently knead together until smooth. Flatten into a wide disc, wrap in greaseproof paper and chill for 1 hour.
Remove from the fridge and leave at room temperature for 10 minutes to soften. Set aside about 180g of the pastry for the lattice. On a lightly floured surface, or between two sheets of baking paper, roll the pastry out to a 32cm circle and use to line a pie dish or a 23-24cm loose-bottomed tin. Trim the overhang to about ½cm above the top of the tin/dish (add any pastry scraps to that reserved for the lattice). Prick the base lightly with a fork. Place in the fridge for 20 minutes. Heat the oven to 190°C.
Slice the pears into a bowl, tossing with the lemon juice as you go. Add the remaining 50g brown sugar, melted butter and cinnamon and toss to coat. Pile into the prepared pastry shell.
Roll the remaining pasty into a 28cm circle and cut into strips. Place on top of the pie in a lattice pattern. Bake for 45 minutes. Let sit for 10 minutes before serving with ice cream.