Recipe Freeform Spiced Ginger Tart



  • 2 cups plain flour
  • 2 tbsp caster sugar
  • 1 egg yolk
  • 170g butter (cold)
  • ¼ cup iced water


  1. Add flour and sugar to a food processor. Add cold butter pieces and pulse until the mixture resembles breadcrumbs.
  2. Mix egg and water together in a small bowl. Gradually add to the flour/butter, pulsing until the mix comes together as a dough.
  3. Remove the dough from the food processor, wrap in plastic and refrigerate for 30 minutes.



  • 6 pears
  • ¼ cup Buderim Ginger Original Ginger Marmalade
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp cardamon
  • Pinch of ground cloves
  • 2 tbsp caster sugar
  • 2 tbsp cornflour


  1. Core, slice and add pears to a mixing bowl. Stir through Buderim Ginger Marmalade.
  2. In a small bowl, mix together remaining dry ingredients. Sprinkle mixture over pears and toss until well combined. Let the mixture sit for 10 minutes.

Extra Ingredients

  • 1 egg – beaten, for egg wash
  • 1/3 cup flaked almonds
  • 2 tbsp caster sugar
  • Vanilla ice-cream – to serve
  • Buderim Ginger Sweet Ginger Sauce – to serve

Method – To Make Tart

  1. Preheat the oven to 180 degrees
  2. Remove crust from fridge. On a floured bench, roll out the dough until it is 6mm thick and a roundish shape. Place it on a tray lined with baking paper.
  3. Stack pear mixture in the middle of the crust, leaving a 7cm border of crust around the edged clear of any mixture.
  4. Fold the clean crust over the top of the pears. Brush the crust with egg wash and press flaked almonds onto the crust. Sprinkle with sugar.
  5. Bake tart for 40 minutes until golden on top.
  6. Serve warm with a scoop of vanilla ice-cream and drizzle with Buderim Ginger Sweet Ginger Sauce

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