French Pear and Ginger Tart

I am sure the French will make their own dough, but I am not French. Store bought full butter puff pastry is good enough for me.

French pear&ginger tart

This tart is extremely easy and replace the jam and preserve or even the pears with whatever is available in your pantry. I made this tart as a breakfast pastry for a hello and goodbye breakfast for my niece Alda, on her way to go and live with her brother in New Zealand. We had a lot of good byes this year and it is certainly not getting easier.

We shall miss you dearly Alda!

I used the following:

puff pastry sheets

6 pears thinly sliced

beat 1 x egg

apricot jam

ginger preserve in a thin syrup

confectioner sugar to sprinkle ( I used vanilla flavour)

Puff pastry

Place the pastry sheets in a greased baking tray and score the edges to form a rim/ edge and brush egg on the rim. Brush the bottom of the tart with apricot jam and arrange the sliced pears in rows or whatever pattern grabs you. Put a few pieces of diced preserved ginger here and there and brush the lot with the ginger syrup missing the edge/ rim.bake for 45 min to 60 min on 180 C. Brush again with the ginger syrup for a shine and sprinkle with vanilla sugar.

Breakfast feast

It went really well with the tomato and chorizo egg dish and yogurt smoothies.

Random photo’s: taken of James by Kim, all the way in far away New Zealand. Have fun with them Alda.

Have fun

and be nosy!