Pear Ginger Tart

Yield: 12-inch tart

Ingredients:

Pastry:

• ½ cup (120 ml) butter, cold, cubed
• 1 ¼ cups (300 ml) pastry flour, divided
• ½ cup (120 ml) icing sugar
• ¾ cup (180 ml) finely ground blanched almonds
• ¼ teaspoon (1.25 ml) salt
• 1 egg
• ½ teaspoon (2.5 ml) almond extract

Filling:

• 3 Bartlett pears
• ¼ cup (60 ml) butter
• ¼ cup (60 ml) white granulated sugar
• 1 teaspoon (10 ml) cinnamon
• 1 teaspoon (10 ml) minced fresh ginger
• Splash water
• 2 tablespoons (30 ml) cornstarch
• 3 tablespoons (30 ml) water
• 1/8 teaspoon (.75 ml) salt
• 1 egg

Tart:

• 3 Bartlett pears
• ¼ cup (60 ml) butter, melted
• Brown sugar, for sprinkling

To serve:

• Vanilla ice cream
• Candied ginger, finely chopped

Method:

For the pastry: In a medium bowl, combine flour (reserve some for dusting), icing sugar, almonds, and salt, then mix in the butter by hand to a coarse, sandy texture.

In a small bowl, beat together the egg and almond extract, then add to the bowl with the flour and butter.

Remove the dough to a floured surface and mix until just combined. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.

After resting, turn out the dough on a lightly floured surface, and roll to a 14-inch (35.5 cm) round that is 1/8-inch (3 mm) thick.

Transfer rolled dough to a buttered, lined, 12-inch (30.5) tart pan, and then trim and discard any excess dough. Place in the refrigerator to rest for one hour.

After resting, use a fork to prick small holes evenly across the dough in the pan.

Heat an oven to 375 F (190 C), then par-bake the dough for ten minutes. When finished set aside until ready for the final assembly.

For the filling: Peel the pears, remove the cores, and chop.

Heat butter in a sauté pan over medium heat, add the chopped pears. Cook, stirring occasionally, for 8-10 minutes, until starting to soften.

Add white sugar and cook for 3-4 minutes, until the sugar has melted.

Add the cinnamon, ginger, and salt, and cook for 2 minutes, until fragrant.

Add a splash of water and continue cooking for 1 minute until everything comes together.

In a small bowl, combine the cornstarch and water and mix until well dissolved. Stir the cornstarch mixture into the filling and cook for one minute or until the sauce thickens.

Remove the filling from the heat and transfer to a food processor, process until smooth. When finished, transfer to a bowl and set aside to cool.

When cool, add the egg and mix well. Set aside until ready for final assembly.

For the tart: Spread filling evenly into the par-baked crust.

Peel the second measure of uncooked pears, remove the cores, and cut in half lengthwise. Cut the halves into thin, even, half-moon slices.

Arrange the sliced pears across the top of the tart by layering them, overlapping, in a series of neat, concentric circles.

Finish the tart assembly by brushing the sliced pears with melted butter, then sprinkling lightly with brown sugar.

Bake the tart for 30-45 minutes, or until the filling sets and the pears are a light golden brown.

To serve: Slice and serve warm with vanilla ice cream and a few pieces of candied ginger.

Buon apetito!