Method

Preheat the oven to 170`c and grease and line a 20cm baking tin. Cream the margarine, sugar and vanilla essence together until soft and fluffy. Mix in the flour until all combined. Roll the dough into a sausage shape and roughly divide into thirds. Pop one third into the freezer and press the rest into the base of the lined baking tin aiming for a nice even layer. Peel and core the pears and then slice them so they are a few mm thick. Lay them evenly over the pastry base. Chop the stem ginger finely and scatter over the pears. Grate the remaining pastry over the top using a coarse grater and sprinkle over the chopped hazelnuts and chocolate chips. Bake in the oven for 30-40 minutes, or until the top is golden brown. Leave to cool down in the tin before serving cut into slices and dusting with icing sugar.

Serves 12


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