SUPPORT   +65-6250 6888

SAFETY NOTICES   Learn more

PEAR AND GINGER SHORTCRUST TART


INGREDIENTS

DOUGH
200g All-Purpose Flour
8g Granulated Sugar
100g Unsalted Butter, chilled and cubed
½ tsp Salt
60~90ml Cold Water

FILLING
100g Unsalted Butter, room temp
100g Granulated Sugar
2 Large Eggs
1 cup Ground Almonds (100g)
17g All-Purpose Flour
1 tsp Vanilla Extract
1 can Pears in Syrup
30g Candied Ginger, finely chopped
½ tsp Ginger Powder

PASTRY
1) Sift the flour. Add salt and sugar to the flour and combine well. Rub the butter into the flour using your finger tips till mixture resembles breadcrumbs. Add 4 tbsp of water and work into the flour till the dough comes together. Wrap the dough in cling wrap and refrigerate for 30 mins.
2) Let the dough rest at room temperature for about 10 mins before roll out on a floured work surface to a circle slightly larger than the tart pan. Butter and lightly flour a 11” (28-cm) round tart pan. Transfer dough to the pan and refrigerate for at least 20 mins.
3) Preheat the oven to 200°C using Convection function. Bake for 15 mins with baking weights, remove the weights and bake for another 10~15 mins until golden. Let it cool to room temperature before adding the filling.

FILLING
1) In a bowl, combine the butter and sugar, beat with a handheld or stand mixer until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the almonds, flour, ginger powder, chopped candied ginger and vanilla extract and mix until combined. Spoon the filling into the partially baked pastry shell.
2) Arrange the pear slices on top of the almond mixture. Bake for 20 to 25 mins at 190°C, until puffed and golden.

COOKING TIP
The key to a crisp crust is to ensure that the butter used is cold and the dough is well rested.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.