Method

• Heat the oven to 200C Unroll the pastry and place it on a well-greased baking sheet that has been lined with greaseproof paper
• Fold over the sides to make an edge and press down with a fork
• Crumble the gingernut biscuits and scatter over the bottom of the tart
• When you are ready to cook the tart, toss the pears in the sugar and immediately stack it on top of the pastry and put it into the oven
• If you wait it will start to produce a lot of liquid
• Cook for 35-40 minutes, until the pastry is a light golden colour
• Cut into six even sized rectangles and serve with your desired accompaniment