Pear & Ginger Marmalade Puff Tart

Preheat oven to 220°C / 200°C for fan assisted/ Gas M. 7.

Roll out pastry large enough to cut out a 23cm disc using a sharp knife. Place pastry on a lined baking sheet and spread centre with 2-3 tbsp. of the ginger preserve, leaving 2cm border all round.

Halve and remove cores from the pears then slice each half into medium thickness slices. Toss the pear slices in the juice of the orange and arrange on the pastry disc – overlapping the slices to form a circle.

Brush pastry border with beaten egg and bake for 18 – 20 minutes until pastry is risen and golden. Scatter with orange rind before serving.