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Gingerbread Tart with Orange Marzipan and Glazed Pears

1¾ cups flour ½ teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 50g butter ½ cup brown sugar ½ cup treacle 1 egg Sift flour, baking soda, ginger and cinnamon

1¾ cups flour

½ teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

50g butter

½ cup brown sugar

½ cup treacle

1 egg

Sift flour, baking soda, ginger and cinnamon into a bowl. oelt butter, brown sugar and treacle in a saucepan. Cool and beat in egg. Add sifted dry ingredients and combine with egg mixture. Cool. Refrigerate mixture for 30 minutes. Press over the base and sides of a baking paper base-lined 34 x 11cm fluted pie tin. Crumble over orange marzipan. Bake at 180 degrees C for 30 minutes. Cool. To serve, cut into pieces and serve with pears and drizzle over syrup.

orange oarzipan

125g ground almonds

1 cup icing sugar

½ cup caster sugar

1 egg yolk

1 tablespoon grated orange rind

2 tablespoons orange juice

Combine almonds, icing sugar, caster sugar, egg yolk, orange rind and juice until a crumble consistency.

Glazed Pears

1 cup dried pears

1 cup orange juice

½ cup water

2 tablespoons sugar

Cook pears, orange juice, water and sugar in a saucepan over a medium heat for 15 minutes. Remove pears with a slotted spoon and cook remaining juice until reduced by half.

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