French Pear and Ginger Tart

I am sure the French will make their own dough, but I am not French. Store bought full butter puff pastry is good enough for me.

French pear&ginger tart

French pear&ginger tart

This tart is extremely easy and replace the jam and preserve or even the pears with whatever is available in your pantry. I made this tart as a breakfast pastry for a hello and goodbye breakfast for my niece Alda, on her way to go and live with her brother in New Zealand. We had a lot of good byes this year and it is certainly not getting easier.

We shall miss you dearly Alda!

We shall miss you dearly Alda!

I used the following:

puff pastry sheets

6 pears thinly sliced

beat 1 x egg

apricot jam

ginger preserve in a thin syrup

confectioner sugar to sprinkle ( I used vanilla flavour)

Puff pastry

Puff pastry

Place the pastry sheets in a greased baking tray and score the edges to form a rim/ edge and brush egg on the rim. Brush the bottom of the tart with apricot jam and arrange the sliced pears in rows or whatever pattern grabs you. Put a few pieces of diced preserved ginger here and there and brush the lot with the ginger syrup missing the edge/ rim.bake for 45 min to 60 min on 180 C. Brush again with the ginger syrup for a shine and sprinkle with vanilla sugar.

Breakfast feast

Breakfast feast

It went really well with the tomato and chorizo egg dish and yogurt smoothies.

Random photo’s: taken of James by Kim, all the way in far away New Zealand. Have fun with them Alda.

Have fun

Have fun

and be nosy!

and be nosy!

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Caramelized beetroot and blue cheese tartlets

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I saw the nice soft blue cheese that I bought last week in my fridge and I immediately thought “beetroot”! Still don’t know why, but I no longer question how my brain works.

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I have a lovely citrus balsamic reduction and I drizzled that and olive oil over cleaned baby beetroot and added salt and black pepper to taste. Bake at 180 C until caramelized.

I blind baked rolled out puff pastry in tartlet shells until half baked (in the same oven as the beetroot at 180 C).

At the same time I roasted sliced tomatoes drizzled with balsamic vinegar and olive oil and seasoned to taste (busy oven!)

Cool down the roasted ingredients and fill the tartlets ready for the second bake, just before you and/or your guests are ready to eat.

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The softest of blue cheese that did not end up in my mouth landed in the tartlets. The roasted tomatoes easily scoops out and the skin must be left behind.

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You will need your own quantities of:

baby beets

balsamic reduction

olive oil

puff pastry

soft blue cheese

tomatoes

salt&pepper

garnish of your choice ( I added preserved quince)

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