- 0:10 Prep
- 0:20 Cook
- 8 Servings
- Capable cooks
Turn fresh, sweet nashi pears into this beautiful aromatic tart.
Ingredients
- 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
- 2 tablespoons orange marmalade
- 2 nashi, thinly sliced
- 20g butter, melted
- Pinch of Chinese five-spice
- Icing sugar, to dust
Ginger & honey cream
- 185ml (3/4 cup) double cream
- 100g cream cheese, at room temperature
- 1 tablespoon honey
- 1 tablespoon pickled ginger, in brine, finely chopped
Method
- Step 1Preheat oven to 200C. Place each pastry sheet on a baking tray. Fold edges of pastry inwards to create a 1cm-wide border. Brush pastry with marmalade.
- Step 2Keeping within the borders, arrange the nashi slices evenly over bases of pastry sheets. Brush lightly with melted butter and sprinkle evenly with five spice. Bake in preheated oven for 20 minutes, swapping trays halfway through cooking, or until golden and puffed. Remove from oven.
- Step 3Meanwhile, to make the ginger & honey cream, place the cream, cream cheese, honey and ginger in a serving bowl and stir until well combined.
- Step 4Dust the nashi tarts with icing sugar. Arrange on a large serving platter and serve immediately with the ginger & honey cream.
- High fibre
- Low sodium
- Lower gi
Nutrition
1504 kj
Energy
26g
Fat Total
16g
Saturated Fat
3g
Fibre
4g
Protein
61mg
Cholesterol
139.91mg
Sodium
13g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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