Pear Ginger Tart Recipes

PEAR TARTE TATIN WITH VANILLA AND GINGER

Steps:

• Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.
• Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.
• Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. Serve tart with whipped 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!