Pear, black currant and ginger tart

Name: Pear, black currant and ginger tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 50 g ginger pickled in syrup; 150 g blackcurrants; 400 g ripe pears; 2 TABLESPOONS Lemon juice; 150 g soft butter; 150 g Sugar; 3 Eggs (size M); 350 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

50 g ginger pickled in syrup
150 g blackcurrants
400 g ripe pears
2 TABLESPOONS Lemon juice
150 g soft butter
150 g Sugar
3 Eggs (size M)
350 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cut ginger into fine strips. Wash the currants, drain well and strip the berries from the panicles. Quarter pears, peel, remove core and dice flesh. Sprinkle with lemon juice.
2
Cream butter, sugar and ginger with the whisk of the hand mixer. Add the eggs one after the other and mix. Mix flour and baking powder and add to the butter mixture by the spoonful. Fold in fruit.
3
Put the dough into a greased and floured box form (11 x 30 cm), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour.
4
Let the cake rest in the mould for about 10 minutes, then turn out of the mould, let it cool down completely and dust with icing sugar.