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Pear, creme fraiche and walnut crumble tart

Herald on Sunday

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I used bought short pastry to line the pie dish, Maggie made her own.

Line a 18cm pie tin with pastry and brush with an egg white. Chill till ready to use.
Slice 4 pears (skin on) and mix with 12g of caster sugar, 75g creme fraiche, 45g chopped roasted walnuts and the zest of half a lemon.
To make the crumble, process 135g of caster sugar, 145g plain flour 125g unsalted butter and 25g of crystalised ginger till this starts to "clump".
Assemble the tart by filling the pastry base with the pear mix, then patting down the crumble topping over the top.
Sit on a baking tray and place into a preheated oven (200C) for 30 mins or until the pastry base is cooked. Remove from the oven and rest for 15 mins. Maggie served this with a beautiful elderberry and vanilla ice cream. Plain vanilla would be just as good.