Ginger pear tart

Ideas
8 servings Prep: 15 mins, Cooking: 25 mins
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Fruit

By Food24 November 03 2009
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Ingredients (16)

6.00 pears — peeled
85.00 g castor sugar
10.00 ml fresh ginger — sliced
20.00 ml Chinese five-spice powder
CUSTARD
3.00 eggs — large, yolk only
150.00 g sugar
50.00 g flour
250.00 ml milk
1.00 vanilla — pod
45.00 g butter
30.00 ml brandy
salt — just a pinch
1.00 shortcrust pastry shell — ready-made
Glaze
syrup — pears
60.00 ml jam — smooth, apricot
almonds — flaked, toasted
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Method:

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.



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