Pear and Ginger Cake Recipe

Introduction

Welcome, everyone! Today, we're diving into a delicious dessert perfect for the cooler seasons when pears are at their peak of ripeness: the Upside Down Pear and Ginger Tart. This dish is a showstopper at any restaurant and will surely impress at home too. Let's embark on this culinary journey together, starting with our essential 28cm tart tin with a removable base.

Ingredients

• 225 grams of plain flour
• 125 grams of cold butter, cubed
• A pinch of salt
• 1 egg yolk
• 1-2 tablespoons of cold water
• 6 ripe pears, quartered (or poached pears if available)
• 340 grams of soft brown sugar
• 150 grams of butter, room temperature
• 330 grams of caster sugar
• 275 grams of plain flour
• 1 and a half teaspoons of mixed spice (including cinnamon and ground ginger)
• 3 teaspoons of baking powder
• 130 mL of full-cream milk
• 3 eggs
• 1 teaspoon of pure vanilla extract
• 150 grams of crystallized ginger, thinly sliced
• 180 grams of melted butter

Preparation Steps

1. Prepare the Tart Tin: Line your tart tin with greaseproof paper, securing it with a little butter to ensure the tart releases easily after baking.
2. Make the Shortcrust Pastry: Combine flour, salt, and cold cubed butter in a food processor until the mixture resembles fine crumbs. Add the egg yolk and just enough cold water to form a dough. Chill in the fridge for about an hour.
3. Cream Brown Sugar and Butter: For the tart's caramel layer, cream together soft brown sugar and butter until light and fluffy.
4. Prepare the Pears: If using poached pears, drain them well to ensure the caramel sets properly. Arrange the pear quarters in the tart tin with the round side down.
5. Make the Batter: Sift together caster sugar, flour, mixed spice, and baking powder. Whisk together milk, eggs, and vanilla extract. Gradually incorporate the dry ingredients into the wet, then fold in the crystallized ginger and melted butter.
6. Assemble the Tart: Spread the creamed brown sugar and butter mixture in the tart tin, layer the prepared pears on top, and then pour the batter over the pears.
7. Bake: Bake in a preheated oven at 180°C for approximately 1 hour and 40 minutes, or until a knife inserted into the center comes out clean. Allow the tart to cool for about half an hour before inverting onto a serving plate.

Conclusion

This Upside Down Pear and Ginger Tart combines the sweetness of ripe pears with the warmth of ginger in a decadent dessert that's sure to delight. The process of making this tart, from preparing the shortcrust pastry to inverting the finished bake, is a labor of love that yields incredible results. Serve this tart warm with a scoop of vanilla or gingerbread ice cream for the ultimate treat. Enjoy the process and the delicious outcome of your culinary efforts!