SHF#19 - Ginger

Ruth from Once Upon a Feast has spiced up this month's Sugar High Friday with Ginger. There aren't that many sweet things that I would normally use ginger for, it's usually consigned to savoury dishes so this is a perfect opportunity to explore ginger's sweeter side.

With thanks to the Tatin sisters and "Spice It" I've gone for this nifty twist on traditional Tarte Tatin. Crystalised and ground ginger are used in the shortcrust based pastry - ginger a perfect partner to the caramelised pineapple topping.



Pineapple and Ginger Tarte Tatin

165g plain flour
1½ teaspoon ground ginger
85g butter, cut into cubes
1 egg yolk
50g glacé ginger, chopped
3 tablespoons water

100g butter
160g caster sugar
½ pineapple, peeled, cut into slices then into triangles

To make the pastry:
Place flour, ground ginger, butter and glacé ginger into processor and process until it resembles breadcrumbs. Add the egg yolk and process again, add water with motor running, one tablespoon at a time until it forms a ball. Remove and knead briefly into a round, flatten slightly to form a disc. Wrap in baking paper and place in fridge for 20 minutes to rest.

In an ovenproof frypan, add the butter and melt, then add sugar, stirring until sugar has dissolved. Using a medium heat, cook until the sugar starts to caramelise and turns golden brown. Reduce heat and add pineapple slices and cook until pineapple is tender and the sauce is reduced, about 15 minutes



Preheat the oven to 180°C/350°F.

Roll out the pastry until just a little larger than your fry-pan. Place the pastry over the pineapple and tuck the edges down the side of the pan. Cook in the oven for 40-45 mintues or until pastry is golden.

Turn the tart onto a serving platter when still hot.




Tagged with SHF : Sugar High Friday