I made mini ones today as I thought I needed to serve them individually, but the original recipe is for one large tart.
300g puff pastry, thawed if frozen, ready rolled
50g light brown muscovado sugar
1 tsp ground ginger
30g unsalted butter
1 egg, beaten
1. Preheat the oven to 200.
2. Unroll the pastry sheet (I am NOT a pastry shop and always buy my puff pastry) Cut into 8 mini squares. Score a rectangle 1cm around the edge. Put the pastry in the fridge until you need it.
3. Peel and core the pears, if you want to, you don't have to bother! Cut the in half and then into slices. Place in a mixing bowl with the sugar and ginger and mix to coat using your hands.
4. Take the pastry out of the fridge and arrange the pears on it - remembering to leave the 1cm edge. Scatter the butter all over the top. Also drizzle any left over juice on top too!
5. Glaze the 1cm margin with the beaten egg. Bake for 20 minutes for mini tarts or 25-30 for one large one.
The pear and ginger compliment each other really well. It's a really warm, Autumnal pudding.
Sorry I haven't been able to bake anything recently. My oven is broken. It's a tragedy and I'm counting down the days until it's fixed! X Bo