Best 4 Pear Ginger Tart Recipes

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.

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!

RUSTIC PEAR-GINGER TART #RSC

Steps:

• Remove the piecrust from the refrigerator 20 minutes prior to beginning.
• Preheat oven to 425 degrees F.
• In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
• In a small mixing bowl mix together the topping ingredients and set aside.
• Line a baking sheet with Reynolds Wrap Non-Stick foil.
• Unroll the piecrust on the Non-Stick foil.
• Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
• Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
• Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
• Distribute the topping on the exposed pears.
• Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
• While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=).
• Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
• Cool at least 20 minutes.
• Slice and top each dish with whipped cream before serving. ENJOY!

GINGER PEAR PUFF PASTRY TART

Steps:

• INSTRUCTIONS Preheat oven to 400 degrees. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 6" wide by 10" long, so that the puff-pastry is about 3/4" wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet. Combine the butter, brown sugar, ginger, vanilla extract and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 3/4" border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern. Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for five minutes. Serve warm with vanilla ice cream or fresh whipped cream.