A kind of rustic pie from Gordon Ramsay's Home Cooking, filled with pears, fiery root ginger and sticky sweet stem ginger
For the sweet shortcrust pastry
Preheat the oven to 180ºC/gas mark 4. Line a baking sheet with greaseproof or baking paper.
First make the pastry. Sift the flour and icing sugar into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the lemon zest, then add the egg and mix to combine. Gradually add just enough ice-cold water (1–2 tablespoons) to form a dough. Knead lightly into a smooth ball, then wrap in cling film and chill for at least 30 minutes.
When ready, flour a work surface and roll out the pastry to a thickness of 4mm (slightly thicker than
a £1 coin). Place a 22cm dinner plate upside-down on the pastry and cut around it. Transfer the pastry circle to the prepared baking sheet, and set aside the excess pastry for use in another dish.
Mix together the pears, demerara sugar, both gingers, the ginger syrup and half the lemon zest.
Arrange the pears in a neat pattern around the centre of the pastry, leaving a 3cm empty border around the edge. Brush the border with the beaten egg yolk.
Fold up the pastry border around the pears, crimping it into a wavy ‘wall’. Brush the top of the pastry rim with more egg wash, then dust everything with icing sugar. Sprinkle the remaining lemon zest over the top and bake for 30–35 minutes, until the pastry is golden and the pears tender and caramelising slightly.
Dust the finished tart with a light sprinkling of icing sugar, then slice and serve with a little pouring cream.
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