Gingersnap Pear Tart Recipes

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GINGERSNAP CRUMB PEAR PIE



Gingersnap Crumb Pear Pie image

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
TOPPING:
1 cup crushed gingersnap cookies (about 16 cookies)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
Hot caramel ice cream topping, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

An elegant and tasty desert for a dinner party.

Provided by Cindy Crane

Categories     Fruit Desserts

Number Of Ingredients 10

1 1/2 c gingersnap crumbs
1/2 c finely chopped walnuts
1/3 c butter or margarine melted
2-8 oz pkg cream cheese, softened
1/4 c sugar
2 Tbsp pear nectar
1/2 tsp vanilla extract
1-16 oz can(s) pear halves in heavy syrup, drained
1/4 c firmly packed brown sugar
1/4 tsp ground ginger

Steps:

  • 1. Combine crumbs, walnuts, and butter, stirring well. Firmly press crumb mixture evenly in bottom and up the sides of a 9-inch pie plate or tart pan. Bake at 350 degrees for 5 minutes. Let cool.
  • 2. Beat cream cheese at medium speed of an electric Stir in nectar and vanilla. Spread mixture evenly over prepared crust. Cut pears lengthwise into thin slices. Arrange pear slices on cream cheese mixture. Cover and chill at least 8 hours.
  • 3. Combine 1/4 cup brown sugar and ginger in a small saucepan; cook over medium heat, stirring constantly until sugar melts. Drizzle mixture over tart. Serve immediately.

PEAR GINGER TART



Pear Ginger Tart image

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.

Provided by Martha Rose Shulman

Categories     dinner, dessert

Time 1h

Yield 1 tart, serving 8 to 10

Number Of Ingredients 11

1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked
1 vanilla bean
1 1/4 cups water (295 grams)
Scant 1/2 cup sugar (100 grams)
2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears)
2 tablespoons chopped candied ginger
1 1/2 teaspoons cornstarch (5 grams)
2 tablespoons sugar (30 grams)
2/3 cup whole milk (150 grams)
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
  • The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
  • Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams

FRESH FRUIT TART WITH GINGERSNAP CRUST



Fresh Fruit Tart With Gingersnap Crust image

Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.

Provided by Mary K. W.

Categories     Tarts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups gingersnap crumbs (about 38 cookies)
2 tablespoons sugar
1/3 cup all- vegetable shortening (butter flavored)
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping cream
mixed fruit (strawberries, kiwi, blueberries, oranges, red or green grapes)
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • Preheat oven to 350°F.
  • For Crust:.
  • In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
  • For Filling:.
  • Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7

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