Ginger Tart

Name: Ginger Tart
Prep time: 10 min
Yield: Mix together the Mascarpone, icing sugar and vanilla extract until smooth. Spoon into the pastry case and spread evenly over the base. Pat the pear halves dry and arrange on top of the mascarpone mixture. Pour the Stem Ginger Jam into a sauce pan and gently warm until just starting to bubble. Carefully spoon over the pears to create a generous glaze. Either leave to cool or caramelise the glaze with a kitchen blow torch or under a hot grill if desired. Serve with cream or ice-cream
Cuisine: British
Ingredients: 20cm ready made sweet pastry case, 250g Mascarpone, 2 x 230g tined pear halves in juice (Well drained), 2 tbsp icing sugar, Half a 340g jar of Stem Ginger Jam, 2 tsp vanilla extract

Introduction

Prep time: 10 minutes
Serves: Serves 6
Summary: This easy to make Ginger Tart is a lovely way to enjoy the delicate flavour combination.
Ingredients:: 20cm ready made sweet pastry case; 2 x 230g tined pear halves in juice (Well drained); 250g Mascarpone; 2 tbsp icing sugar; 2 tsp vanilla extract; Half a 340g jar of Stem Ginger Jam

Cooking Method

Mix together the Mascarpone, icing sugar and vanilla extract until smooth. Spoon into the pastry case and spread evenly over the base. Pat the pear halves dry and arrange on top of the mascarpone mixture.
Pour the Stem Ginger Jam into a sauce pan and gently warm until just starting to bubble. Carefully spoon over the pears to create a generous glaze.
Either leave to cool or caramelise the glaze with a kitchen blow torch or under a hot grill if desired.
Serve with cream or ice-cream.

Other recipes for your Stem Ginger Jam

Ginger Jam & Pear Galette

Don’t have Stem Ginger Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?