Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 125g caster sugar

  3. 1 lemon, juiced

  4. 1 piece lemon peel

  5. 1 vanilla bean, split

  6. 1 tsp grated fresh ginger

  7. 4 pears (William or beurre bosc), peeled

  8. 2 x 375g pkts block puff pastry

  9. 1 egg, lightly beaten

  10. Ginger custard

  11. 6 egg yolks

  12. 120g caster sugar

  13. 1 tsp cornflour

  14. 300ml milk

  15. 300ml thin cream

  16. 1 tsp vanilla extract

  17. 100g diced, candied ginger

Instructions Jump to Ingredients ↑

  1. Half-fill a medium saucepan with cold water. Add sugar, lemon juice and peel, vanilla and ginger. Stir over low heat to dissolve the sugar. Add pears, then place a piece of greaseproof paper on top of liquid and simmer until just tender (the time depends on ripeness of pears). Remove pears and allow to cool.

  2. Preheat oven to 190°C. Roll out each block of pastry to a 30 x 12cm rectangle on a floured board, then lift each sheet onto a baking tray lined with baking paper. Halve pears and place 4 pear halves along each pastry sheet, leaving space in between.

  3. Use a sharp knife to cut a small indent around each pear. Brush exposed pastry with egg and bake for 20-25 minutes or until pastry is puffed and golden.

  4. To make custard, place egg yolks, sugar and cornflour in a bowl and whisk to combine. Place milk, cream and vanilla in a pan and bring to the boil. Pour over egg mixture and whisk gently. Return to pan and cook over low heat until slightly thickened, then add ginger. To prevent a skin forming, cover surface with baking paper until ready to serve with the tarts.


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