Tuesday , May 17 2022
Apricot, pear and ginger tart 1

Apricot, pear and ginger tart

Recipe by The Pigs, Edgefield, Holt | www.thepigs.org.uk


200g of  plain flour, plus extra for dusting
100g of cold butter, cubed
50g of caster sugar
1 egg

For the frangipane filling
100g of butter, softened
100g of golden caster sugar

2 eggs
140g of ground almond
75g of plain flour
30g of apricot jam to line the tart with
2 balls stem ginger in syrup, finely chopped, plus 1 tbsp syrup
4 pears, peeled, cored and sliced fairly thinly
50g of apricot jam, placed in a pan with 30ml of water

To make the pastry, pour the flour and butter into a food processor. Pulse until the mixture resembles breadcrumbs.

Add the sugar and pulse again.

Add the egg and pulse until a plasticine like consistency has been achieved.

Wrap in clingfilm and chill for 45minutes.

Once the pastry is chilled, unwrap and roll out on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides.

For the frangipane filling
Beat the butter until creamy, then add the sugar and continue beating until light and fluffy.

Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and ginger syrup.

Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat.

In the base of the tart spread the 30g of apricot jam in the centre of the tart outwards.

Spoon the frangipane into the tart case and smooth over.

Layer the pears over the top of the frangipane.

To Bake
Place the tart in the oven and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour), when you can poke the frangipane with a skewer and it comes out clean then it is cooked.

Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the apricot jam and water in a pan until thickened, and glaze the tart with it. Serve warm or cold, with vanilla ice cream or cream!

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