Ginger Butterscotch Pear Tart Recipes

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.

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!

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 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.

GINGER BUTTERSCOTCH PEAR TART

Steps:

• Make the shell:
• In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it resembles coarse meal. Transfer the mixture to a bowl, add 3 tablespoons ice water, and toss the mixture until the water is incorporated. Press the dough into the bottom and up the side of a 7 1/2-inch tart pan with a removable fluted rim, crimping the edge decoratively, and prick the bottom with a fork. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the middle of a preheated 425°F. oven for 7 minutes, remove the rice and foil carefully, and bake the shell for 5 minutes more, or until it is golden. Let the shell cool in the pan on a rack.
• Poach the pears:
• In a saucepan just large enough to hold the pears in one layer combine the wine, the cinnamon stick, and the sugar and bring the liquid to a boil over moderately high heat, stirring until the sugar is dissolved. Add the pears, peeled, and poach them, turning them occasionally, for 15 minutes, or until they are just tender. Let the pears cool in the syrup.
• Make the ginger butterscotch pastry cream:
• In a bowl with an electric mixer beat lightly the egg yolks. Add the brown sugar, a little at a time, beating, beat the mixture until it ribbons when the beaters are lifted, and beat in the flour. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and bring it to a boil over moderately low heat, stirring constantly. Boil the mixture, stirring constantly , for 2 minutes. Strain the pastry cream through a fine sieve into a bowl and stir in the butter, the salt, and the gingerroot. Let the pastry cream cool, its surface covered with a buttered round of wax paper, for 1 hour.
• Remove the rim of the tart pan, set the shell on a platter, removing the bottom of the pan, and spread the pastry cream in the shell. Arrange the pears, drained, cut lengthwise into sixths, and cored in a spoke pattern on top of the pastry cream.