This glorious tart is a popular one at our house as the cooler months start approaching.
Ginger is such a warming spice, I try to incorporate it into pretty much everything around this time of year, its also rich in anti inflammatory properties it also helps with digestion. I remind myself of this as I eat my slice with lashings of cream and yogurt.
The base made with almond meal and buckwheat flour, its a rich buttery and delicious. The filling is also made with almond meal, but is beautifully balanced but the cinnamon and ginger, again it is quite rich but makes a delicious dessert!
1 cup almond meal
½ cup buckwheat flour
2 Tablespoons of rice flour
150 g of chilled unsalted butter
3 Tablespoons icing sugar
1 egg yolk
1 Tablespoon chilled water
Combine the almond meal, buckwheat flour, rice flour, butter and icing sugar in the bowl of your food processor. Pulse until the mixture resembles fine bread crumbs
Add the egg yolk and the water. Process until the dough comes together.
Press into a non stick loose bottomed tart tin, refrigerate for up to 2 days.
125 g of softened butter
125 g caster sugar
150g ground almonds
1 Tablespoon rice flour
2 teaspoon ground ginger and 1 tsp cinnamon
Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time then fold in the ground almonds, rice flour, ginger and cinnamon.
Chill until needed.
3 small bosc pears
200g caster sugar
1 cinnamon quill
Place the sugar and water into a saucepan, stir until the sugar is dissolved. Add the cinnamon and lemon juice. Peel the pears and add them to the sugar water mix, add enough water to cover the pears.
Cut a circle of baking paper large enough to fit inside the pot, lay the paper on top of the pears, this keeps the pears submerged under water. Simmer for 15 minutes or until the pears are cooked thru, you can test with a skewer.
PREHEAT YOUR OVEN TO 190 DEGREES C.
Remove your pastry from the fridge and blind bake it for 10 minutes.
Remove the pastry from the oven and spoon the frangipane filling over the pastry.
Remove the pears from the water and drain on a paper towel, Cut the pears in half and gently remove the core, slice the pears vertically.
Place the pears on top of the frangipane filling and gently push down.
Place the tart in the oven for a further 50 minutes to an hour