Pear tart

Pear tart. Photo / Babiche Martens

Serves 4-6

3 pears
1 cup Radler beer
1 Tbs lemon ginger kawakawa tea
1 Tbs kamahi honey
Boiling water
80 gm butter
1/2 cup sugar
2 eggs
1 tsp finely grated lemon zest
1 cup ground almonds
1/4 cup plain flour
Pear syrup
Icing sugar
Cream

1 Preheat oven to 160C. Halve the pears and remove the cores. Place in a large dish with the beer, tea, honey and boiling water. Poach in the oven for 30 minutes.

2 Cream the butter and sugar until pale. Add the eggs one at a time, beating well. Stir in the lemon.

3 Fold in the ground almonds and the flour then spoon the mixture into the bottom of a greased baking dish.

4 Remove the pears from the poaching liquid and place on top of the mixture, pushing down slightly. Bake for 30 minutes or until just set. Serve with pear syrup drizzled over, a dusting of icing sugar and some softly whipped cream.