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DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 Sheet of frozen puff pastry, defrosted
 2 Pears, thinly sliced
 2 tbsp Unsalted butter, melted
 2 tbsp Brown sugar
 1 tsp fresh ginger, finely minced
 1 tsp Pure vanilla extract
 ½ tsp Ground cinnamon
1

Preheat oven to 200 degrees C. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 18cm wide by 25cm long, or so that the puff-pastry is about 2cm wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet.

2

Combine the butter, 1 Tbsp of the brown sugar, ginger, vanilla extract and cinnamon, mixing well. Generously brush the top of the puff pastry with the butter mixture. Leaving a 2cm border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.

3

Brush the top of the pears with the remaining butter mixture, and sprinkle with the remaining brown sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream.

Ingredients

 1 Sheet of frozen puff pastry, defrosted
 2 Pears, thinly sliced
 2 tbsp Unsalted butter, melted
 2 tbsp Brown sugar
 1 tsp fresh ginger, finely minced
 1 tsp Pure vanilla extract
 ½ tsp Ground cinnamon

Directions

1

Preheat oven to 200 degrees C. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 18cm wide by 25cm long, or so that the puff-pastry is about 2cm wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet.

2

Combine the butter, 1 Tbsp of the brown sugar, ginger, vanilla extract and cinnamon, mixing well. Generously brush the top of the puff pastry with the butter mixture. Leaving a 2cm border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.

3

Brush the top of the pears with the remaining butter mixture, and sprinkle with the remaining brown sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream.

WINTER GINGER PEAR TART