Pear ginger tart

By Michael Bonacini
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
YIELDS
1 30-CENTIMETER TART

Ingredients

Pastry:

  • 1/2 cup (120 milliliters) butter, cold, cubed
  • 1-1/4 cups (300 milliliters) pastry flour, divided
  • 1/2 cup (120 milliliters) icing sugar
  • 3/4 cup (180 milliliters) finely ground blanched almonds
  • 1/4 teaspoon (1.25 milliliters) salt
  • 1 egg
  • 1/2 teaspoon (2.5 milliliters) almond extract

Filling:

  • 3 Bartlett pears
  • 1/4 cup (60 milliliters) butter
  • 1/4 cup (60 milliliters) white granulated sugar
  • 1 teaspoon (10 milliliters) cinnamon
  • 1 teaspoon (10 milliliters) minced fresh ginger
  • Splash water
  • 2 tablespoons (30 milliliters) cornstarch
  • 3 tablespoons (30 milliliters) water
  • 1/8 teaspoon (0.75 milliliters) salt
  • 1 egg

Tart:

  • 3 Bartlett pears
  • 1/4 cup (60 milliliters) butter, melted
  • Brown sugar, for sprinkling

To serve:

  • Vanilla ice cream
  • Candied ginger, finely chopped

Directions

Pastry:

  1. 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.
  2. In a small bowl, beat together the egg and almond extract, then add to the bowl with the flour and butter.
  3. Remove the dough to a floured surface and mix until just combined.  Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
  4. After resting, roll out the dough on a lightly floured surface into a 36 centimeter round that is about three millimeters thick. 
  5. Transfer the rolled dough into a buttered, lined, 30 centimeter tart pan, and then trim and discard any excess dough. Place in the refrigerator to rest for one hour.
  6. After resting, use a fork to prick small holes evenly across the dough in the pan.
  7. 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.

Filling:

  1. Peel the pears, remove the cores and chop.
  2. Heat butter in a sauté pan over medium heat, add the chopped pears. Cook, stirring occasionally, for eight to ten minutes.
  3. Add white sugar and cook for three to four minutes. Add the cinnamon, ginger, and salt, and cook for two minutes. Add a splash of water and continue cooking for one minute until everything comes together and starts to soften.
  4. 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.
  5. 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.
  6. When cool, add the egg and mix well.  Set aside until ready for final assembly.

Tart:

  1. Spread filling evenly into the par-baked crust.
  2. Peel the pears, remove the cores, and cut in half lengthwise.  Cut the halves into thin, even, half-moon slices.
  3. Arrange the sliced pears across the top of the tart by layering them, overlapping, into a series of neat, concentric circles. Brush the sliced pears with melted butter, then sprinkle lightly with brown sugar.
  4. Bake the tart for thirty to forty-five minutes, or until the filling sets and the pears are a light golden brown.

To serve:

  1. Slice and serve warm with vanilla ice cream scooped on top, with a few pieces of candied ginger sprinkled over the ice cream. 

FOLLOW Michael Bonacini

Bell Media Lifestyle Specialty Terms of Use Privacy Policy