I didn’t have any crystallised stem ginger to hand, just a jar of Chinese stem ginger in syrup, so I used that. I also didn’t bake it for quite as long, about half an hour less and I remembered to add the brandy. It did froth and steam at bit when I added it, as per the recipe, which leaves me wondering if all the alcohol was burnt off or not. It’s supposed to be required to aid in the preserving, so you’d hope some of it survived.
One weekend a few months back, I decided that I’d like to bake a fruit tart. My first thoughts were along the lines of a traditional apple affair, but as we had some quince and pears kicking around, I decided to use those instead.
I knew I wanted to use the quince, but I wasn’t sure what else to use. I opened my copy of the Flavour Thesaurus, expecting it to be replete with quince pairings, but found only the one, mentioned as part of the Apple & Pear entry. Luckily it mentioned that quince was the ideal thing to flavour apple or pear tarts with, which is just as well, as I wanted to use up some pears I’d been given.
Filling sorted, I hoicked my copy of the Good Housekeeping Cookery Book off the shelf and opened it at the pages dealing with pastry. I knew I was after some sort of sweetened shortcrust and decided to go with a pâte sucrée, rather than a pâte brisée. I decided not to blind bake the pastry, as being sweetened, I was convinced that it would be fine. So I lined a loose bottomed flan tin with the pastry and ladled the filling into it.
I’ll be honest and say I was a bit worried, as the filling was quite wet, from all the pear and quince juice, plus all the butter. So it was with a bit of trepidation that I put the top on and plopped it into the oven. I needn’t have worried though, as the pastry was fine, even though a bit of juice did come bubbling out of the slits I’d cut in the top. A quick sprinkle with some caster sugar and it was left to cool for a bit, before we had it for pudding. The leftovers lasted for a few days, they made lunchtimes at work just that extra bit tasty.
I’m normally that kind of person who slavishly follows a recipe and gets very stressed when things aren’t going according to the instructions. I was quite impressed with myself for managing to knock this up from inspiration, rather than than from a found recipe. I was going to list all the ingredients and the method I’d used etc, but to be honest, I sort of winged it. If you’ve found this page because you want to make something similar, then I hope I’ve given you enough hints and pointers to the books and recipes that inspired me, so you can figure out what I did.