350 gr (12 oz) plain (all-purpose) flour
1 tsp baking powder
pinch of salt
125 gr (4oz/1 stick) butter
130 gr (4 oz) granulated sugar
1 egg, beaten
4-8 tbs milk (I used 6**)
3 ripe pears, peeled cored and quartered (anjou or doyenne du comice)
1/2 tsp ground ginger
1/2 tsp cinnamon
lemon juice (enough to brush pear with; approx. 1 tbs)
milk to glaze, granulated sugar to sprinkle
** not sure if I need to use more as to get an easier dough to roll or just use the same amount of liquid and knead it longer.
Oven: 180C/350F, 24cm (9.1/2 inch) tart tin with removable base or spring form, buttered
Sift flour, salt and baking powder into a bowl. Rub in the butter with your fingertips until resembling coarse bread crumbs. Stir in the sugar, mix in the egg and enough milk to make a soft dough. Divide in half and roll each part into a round fitting your tart tin. One half is used for the bottom, the other will cover the pears.
(I tried rolling this dough but found it easier to push it over the base of the tin. Of course pushing the dough over the pears is harder hence the "rustic" look of my finished cake.)
Arrange the pear slices (quarters) on the dough and brush with lemon juice, sprinkle with cinnamon/ginger mixture. Roll, or spread out the second half of the dough over the pears. Score the dough with a knife around the pears so they will peek through the dough once baked.
Brush with some milk and sprinkle with a little sugar.
Very nice when served warm for dessert with a little ice cream or whipped cream, equally delicious when cold with your mid morning coffee.
What I liked about it is that it's not too sweet, the crust has this nice bite/crumble and the pears are fragrant and still maintain their freshness. Very good!