Best 4 Pear Ginger Tart Recipes
Are you seeking a delectable dessert that harmonizes the sweet taste of pears with the zesty kick of ginger? If so, then embark on a culinary journey to create a remarkable "Pear Ginger Tart." This tantalizing treat offers a delightful balance of flavors and textures, making it an ideal choice for special occasions or a sweet indulgence. Prepare to tantalize your taste buds with a flaky, buttery crust, tender and juicy pears, and an aromatic ginger filling that will leave you craving more.
Here are our top 4 tried and tested recipes!
PEAR GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
MA TANTE'S CARAMELIZED PEAR & GINGER TART
This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.
Provided by Baby Kato
Categories Tarts
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 937.5, Fat 63.5, SaturatedFat 29.8, Cholesterol 226.5, Sodium 424.1, Carbohydrate 87.5, Fiber 10.3, Sugar 48.4, Protein 11.7
RUSTIC PEAR-GINGER TART #RSC
Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 660.9, Fat 40.9, SaturatedFat 19.6, Cholesterol 89.2, Sodium 260.8, Carbohydrate 70.7, Fiber 4.3, Sugar 38.3, Protein 6.5
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.
Tips:
- For a flaky crust, use cold butter and keep the dough chilled until ready to bake.
- Blind bake the crust before filling to prevent a soggy bottom.
- Use ripe pears for the best flavor.
- Peel and slice the pears thinly so they cook evenly.
- Add a sprinkle of cinnamon or nutmeg to the pears for extra flavor.
- Brush the crust with egg wash before baking for a golden brown finish.
- Let the tart cool slightly before slicing and serving.
- Serve the tart with a dollop of whipped cream or ice cream.
Conclusion:
This pear and ginger tart is a delicious and easy-to-make dessert that is perfect for any occasion. The flaky crust, sweet pears, and spicy ginger filling come together to create a truly unforgettable treat. With just a few simple ingredients, you can create a stunning dessert that will impress your friends and family.
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