Pear Ginger Tart Recipes

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR GINGER TART

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.

PEAR TART TATIN

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
• Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
• Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
• Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
• Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
• Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
• Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
• Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

GINGERSNAP PEAR TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

EASY PEAR TART OR GALETTE RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. As you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimize shrinking and breaking when you bake the tart. Set aside. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart, often called a galette. Lightly prick the crust all over with a fork. Set aside.
• Cut the pears in half or quarters. Cut out and discard the core in each piece. Peel the pear pieces and cut them into even slices. Even slicing will lead to the prettiest and most evenly cooked tart.
• In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice . Arrange the pear slices on the crust-you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've decided to go free-form.
• Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
• While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
• While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.

PEAR AND GINGER BROWN-BUTTER TART

Steps:

• Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
• set aside.
• Sift flour and ground ginger.
• Set aside.
• Whisk together the eggs and sugar until combined.
• Beat in flour and ground ginger.
• set aside.
• In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
• Continue heating until bubbles subside and the butter is dark brown and smoking.
• Whisking continuously, pour hot butter in a steady stream into the egg mixture.
• Combine well.
• Strain and discard vanilla bean and ginger root.
• The ginger brown-butter can be made to this point and refrigerated for a week.
• Warm to room temperature before using.
• Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
• Peel, halve and core pears and drop immediately into liquid.
• Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
• Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
• Spread pears on a parchment lined sheetpan and refrigerate until cool.
• These will keep covered for a couple of days.
• Reserve 1 cup of the poaching liquid.
• Assembling The Tart: Preheat oven to 350.
• Line a 10-inch tart ring with sweet tart dough.
• Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
• Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
• Keep the sliced pear halves in tact.
• Press slightly to shingle the slices and slightly elongate their shape.
• Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
• Arrange pear halves around the tart like the spokes of a wheel.
• If there is room in the center add another pear half or additional slices.
• You should have approximately 7 halves around the outside and one half in the middle.
• This will depend largely on the size of the pears.
• Bake for 1 to 1 1/4 hours, until well browned.
• Cool.
• Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
• It will be very thick.
• With a pastry brush, paint a thin layer of glaze over the pears.
• Remove tart from the tart ring and slice.
• Serve with vanilla or ginger ice cream.

MA TANTE'S CARAMELIZED PEAR & GINGER TART

Steps:

• Preheat oven to 400 degrees.
• Peel and slice pears,
• Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
• Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
• Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
• Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
• Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
• When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
• Enjoy, enjoy, enjoy!