Ingredients Jump to Instructions ↓

  1. 250 ml perry

  2. 200 g sugar

  3. 4 firm pears , peeled, halved and cores removed

  4. 1 pinches saffron

  5. 200 g puff pastry

  6. icing sugar , for dusting

  7. 500 ml perry

  8. 60 g piece ginger , peeled and sliced

  9. 100 g sugar

  10. 100 g liquid glucose

  11. 10 g piece ginger , sliced

  12. 1 small pinch saffron

Instructions Jump to Ingredients ↑

  1. For the tart: combine the perry, sugar, saffron and 250ml water in a large saucepan and bring to a gentle simmer. Add the pears. Cover with a circle of parchment paper and cook for 20 minutes, or until the pears are tender. Allow to cool completely in the stock syrup.

  2. For the perry sorbet: take four pear halves from the stock syrup and place them in a saucepan with the remaining sorbet ingredients. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a food processor until smooth, then pass through a sieve and allow to cool.

  3. Churn the mixture in an ice cream machine. When it is done, transfer the sorbet to a freeze-proof container and freeze until ready to serve.

  4. For the ginger and saffron syrup: place the sugar and 50ml water in a saucepan and heat gently until the mixture caramelises. Carefully pour in another 100ml water (the mixture may spit), then add the ginger and saffron and remove the pan from the heat. Set aside to infuse for 30 minutes, then strain and discard the flavourings.

  5. Preheat the oven to 200C/180C fan/gas 5. Roll out the puff pastry thinly and cut it into four 12cm circles. Slice the remaining pears very thinly and arrange neatly on top of the pastry circles.

  6. Bake the tarts for 15 minutes, or until golden brown. If desired, you can also dust them with icing sugar and caramelise the surface using a mini blowtorch.

  7. Place each tart on a serving plate and sit a scoop of pear and ginger sorbet in the centre of each. Drizzle the syrup around the tart and serve immediately.


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