Friday night with friends {gingerbread, pear and almond tart}

Last night we hosted a dessert night for some friends and their kids.  It’s a great way to catch up with less stress than a dinner together, as everyone has had dinner at home.  Having the new Donna Hay mag for this month meant that I could try out a recipe I had my eye on all week.

Gingerbread, Pear and Almond Tart

Ingredients

125 gr butter, chopped

1/2 cup (90gr) brown sugar

2/3 cup (230gr) golden syrup

2 1/2 cups (375gr) plain flour

2 teaspoons ground ginger

1 teaspoon bicarb soda

1/2 cup (60gr) almond meal

2 tbspoons castor sugar

3 firm pears – cored and sliced finely

1/4 cup (55gr) castor sugar, extra

1 teaspoon vanilla extract

1/4  cup  (55gr) orange marmalade

1 egg white to glaze

icing sugar to dust

 

Method 

  1. Preheat oven to 160 deg C.
  2. Place butter and sugar in a mixer and mix till pale and creamy.
  3. Add the golden syrup, flour, ginger and bicarb and beat until the mixture comes together to form a dough.
  4. Wrap dough in cling-wrap and put in the fridge to rest for 30 minutes.
  5. Roll out the dough (easiest to do this between two sheets of baking paper) into a rectangle shape – about 40cmx20cm.
  6. Place the rectangle onto a baking tray with baking paper. (Donna Hay doesn’t tell you to do this… tch, tch)
  7. Mix the almond meal and sugar and spread this mixture on the rectangle shape, leaving about a 5cm border.
  8. Place the pears in a bowl with the extra sugar, vanilla and marmalade and toss to combine.
  9. Pour the pears onto the pastry and almond mix.
  10. Fold over the edges of the pastry and brush with egg white.
  11. Bake for 30-35 minutes till golden brown.

Serve with cream, ice cream or custard.

Things I changed:

I used apricot jam instead of the marmalade.

I used the Thermo to make the dough.

Things I would do differently next time?

Nothing.  It was delicious.  The gingerbread pastry is such an awesome texture against the juiciness of the pears.

Don’t be discouraged by the amount of ingredients.  Most of them, if you bake regularly, you should have in the pantry.

 

 

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