Pear and ginger caramel puff pastry tart is the perfect cold weather pudding as works well after dinner with ice cream, or even with a cup of afternoon tea. The pears, caramel and ginger are so good together and using readymade puff pastry makes this dessert recipe so easy to make. It’s an easy way to make dessert for a crowd, as it serves 8-10 with no fuss.
- 1x320g sheet ready-rolled puff pastry
- 3 balls stem ginger and 2tbsp syrup from the jar, plus extra to glaze
- 50g dulce de leche caramel spread
- tsp ground cinnamon
- 2tsp cornflour
- Juice 1 lemon
- 5-6 ripe pears, peeled, cored and sliced (not too thickly)
- 1 beaten egg, to glaze
Heat the oven to 200C, gas 6. Unroll the puff pastry, then pressing gently, run a knife around the edge of the rectangle to create a 1½cm border.
Finely chop the stem ginger and mix with the syrup, caramel spread, cinnamon, cornflour, lemon juice and the pear slices.
Arrange the pear slices on the pastry, inside the border, and pour over any extra caramel sauce. Cook for 25-30 mins, brushing the pastry with the egg after 15 mins. Serve with ice cream.
If you want to go that step further, then you can easily make your own puff pastry and use that instead of shop-bought.