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 12Email this Recipe Back to Manuel's Recipes