I often need to whip up something in a hurry. This tart was super easy, and fast and yet still tasted like it didn’t take 5 min to get in the oven. Perfect for surprise guests, forgetful memories, or if you just feel like cake.

With the ginger baking mix, add only 1/2 cup of water (instead of 3/4) and then proceed as normal with one egg and 1 tbl oil. Pour this thicker batter into the bottom of your tart tin/dish. I cut two pears into 8 pieces each, then pressed them into the batter. Baked at 180 for 25 min, but start checking at 20min.

You could do this with any of the mixes. I’m going to try the vanilla one next with an assortment of frozen berries, but I think it would also taste amazing if you had some preserved summer stone fruits, or could get your hands on some. The Ceres market at Ponsonby Central were selling jars of stone fruit with no additives or extras.

Get creative, let me know how you get on!

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