Oven temperature: 180°CMelt the butter in a saucepan. Add the sugar and stir over a low heat until the sugar has dissolved. Stir in the ginger and pour the syrup into a 25cm round pie dish.Place the pears evenly around the base of the dish. Cut some of the slices smaller to fill in all the spaces.Cut the pastry in a circle that is slightly larger than the dish. Place the pastry over the pears and use a palette knife to press it against the edge of the dish. Bake in a preheated oven for 25 minutes or until the pastry is light brown. Leave to cool for 10 minutes.Use the palette knife to loosen the pastry from the dish. Place a serving plate upside down over the pie dish. Turn the plate and dish over in one movement then carefully remove the dish. Sprinkle the almonds over or around the tart and garnish with mint. Serve with crème fraîsche or ice cream.Makes: 1 x 25cm tartRecipe: Cornel Strydom Words and image: Ideas magazine
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