• 1 roll ready made shortcrust pastry
• 5 pears
• 1 apple
• 130g jam (apricot)
• 1 ball stem ginger
• 1 1/2tsp cornflour
• 1 small egg/milk to glaze
• a little demerara sugar
• few flaked almonds
• icing sugar to dust

Oven temperature - 190°c | Fan 170°c | Gas 5

1. Heat oven to 170 fan.
2. Roll out pastry and cut into a large circle using a plate as a rough guide.
3. Peel and core the pears and apple and roughly chop.
4. Stir jam to loosen, add stem ginger and cornflour and mix well. Add the chopped fruits and toss to coat.
5. Leaving a 2" gap around the edge of the pastry, pile the fruit in the centre and spread out.
6. Fold the edges of the pastry upwards onto the fruit to create pleats. Lightly egg wash the edges and scatter with Demerara sugar and flaked almonds.
7. Bake for 30-35mins until golden brown and fruits are bubbling.
8. Serve with cream or ice cream.

Recipe by Michelle Evans-Fecci, originally featured on Prynhawn Da.

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