Welcome to Day 1 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!
These pear and ginger tarts are the perfect Christmassy bake, and are a great alternative to some of the richer cakes at this time of year, especially for anyone who doesn’t like mince pies.
They are perfect served cold with a cup of tea, but are just as good heated up with ice-cream as a dessert. Try and use a firm pear, as it will soften as it cooks, and you want it to retain some flavour and texture.
Pear and ginger frangipane tarts
For the pastry:
- 250g plain flour
- 125g butter, cut into small pieces
- 50g icing sugar
- 1 egg, beaten with a splash of water
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
For the frangipane:
- 120g softened butter
- 120g caster sugar
- 120g ground almonds
- 1 egg
- 1 tsp vanilla bean paste
- a couple of pieces of crystallised ginger, finely chopped
- 1 Conference pear, peeled and chopped into slices
- 20g flaked almonds
6 individual tart tins
Pre-heat your oven to 180°C
- For the pastry put the flour, spices and butter into a food processor and whizz until it resembles breadcrumbs. Whizz in the icing sugar, then add the egg mixture and pulse until it forms a dough.
- Tip it out onto a work surface, form into a ball, cover with clingfilm and put into the fridge for half an hour.
- For the frangipane, beat the butter, sugar, egg, vanilla bean paste and ground almonds together into a smooth mixture, then stir in the ginger.
- When the pastry has chilled, roll it out as thin as possible, then use a cutter to cut out circles slightly bigger than the tart tins. Line the tins with the pastry, prick a couple of times with a fork, then bake in the oven for 10 minutes until lightly golden.
- Remove from the oven and top each tart with a large spoonful of frangipane and spread out. Top with 3 or 4 slices of pear and a sprinkle of flaked almonds, then return to the oven for 20 minutes until golden brown.