Pears, there are every where at the moment, all shapes and sizes and here is a beautiful recipe to use them up. This pear tart will keep for a few days and in my opinion it tastes better if you can leave it settle and the flavours develop for a day.
Serves 8-10
200g soft brown sugar
110g butter
175g plain flour
250g castor sugar
2 teaspoons cinnamon
1 ¼ teaspoon baking powder
½ teaspoon salt
2 large eggs
150ml sunflower oil
1 pear. Coarsely grated
1 tblsp peeled and grated ginger
4 pears, peeled, cored and cut into 6
1 round tin 23cm (9in) in diameter and 6cm high, a frying pan with a metal handle will do the job wonderfully.
Preheat oven to 180c
Sprinkle brown sugar over the bottom of the cake tin or frying pan. Add the butter to the tin, place the pan in the oven for 5 minutes until the butter melts.
Mix the flour, sugar, cinnamon, baking powder and salt together. Beat in the eggs and oil. Mix in the grated pear and ginger. Remove the cake tin from the oven and whisk the butter and sugar until the sugar dissolves.
Arrange the pear slices in the tin, pour the cake mixture over the pears and bake until the cake is springy to the touch and skewer comes out clean, this takes about one hour.
Allow to cool slightly, loosen the edges of the cake with a knife and turn out onto a plate. Whisk some honey into the mascarpone cheese and serve a dollop with the pear cake.
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