Ginger pear tart

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 18
Servings 8
Time 15 minutes

Ingredients

  • 6
    firm pears, peeled, halved and cored
  • 85
    g
    castor sugar
  • 10
    ml
    fresh ginger, peeled and sliced
  • 20
    ml
    Chinese five spice powder
  • CUSTARD
  • 3
    large egg yolks
  • 150
    g
    sugar
  • 50
    g
    flour
  • 250
    ml
    milk
  • 1
    vanilla bean
  • 45
    g
    butter
  • 30
    ml
    brandy
  • pinch of salt
  • 1
    ready baked shortcrust pastry crust
  • GLAZE
  • syrup from the pears
  • 60
    ml
    smooth apricot jam
  • flaked almonds, toasted, to garnish
 

Method

25 minutes
 
1. PEARS: Put pears in pan standing up. Add all ingredients, plus water to cover. Cook covered over a low heat until sugar dissolves. Poach pears until tender. Drain, reserving a little syrup. 2. CUSTARD: Beat yolks with sugar and gradually add flour, beating continuously until blended. 3. Bring milk to the boil with vanilla bean (or 5 ml vanilla essence). Remove bean. Pour milk in a slow stream onto yolk mixture, beating continuously. Pour back into pan and return to stove, stirring well until thick and smooth. 4. Add butter, a knob at a time, brandy and salt. Cool and stir occasionally to prevent skin forming. 5. Spread custard evenly over cold pie crust. Arrange pear halves on top, narrow ends towards middle. 6. Heat syrup and jam to make glaze. Brush over pears and garnish with almonds. Serve at room temperature.
 

Read more on: poach  |  fruit
 

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