RUSTIC PEAR-GINGER TART #RSC

Rustic Pear-Ginger Tart #RSC image

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

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Ingredients

1 cup ripe pear, peeled, cored and thinly sliced (4-5 pears)
1/4 cup granulated sugar
2 tablespoons candied ginger, diced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lemon, juice and zest of
1 1/2 tablespoons cornstarch
1 refrigerated pie crust
1 cup whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla
Reynolds Wrap Foil
1 tablespoon butter, softened
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup quick-cooking oatmeal
1/4 cup almonds, chopped
1 tablespoon honey
1/4 teaspoon very hot water

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

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Thato Mpfiri

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This is the best pear tart I've ever had! The crust is perfect and the filling is so flavorful. I love the combination of pears and ginger. It's the perfect fall dessert!

Gayus Jonah

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This tart was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky, and the filling was thick and gooey. I would try making it again with less sugar next time.

Ossama Almulla

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I'm not a huge fan of pears, but this tart was surprisingly good! The ginger flavor really balanced out the sweetness of the pears. The crust was also very good, and the tart held together well. I would definitely make this again.

Ryne Lodermeier

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This rustic pear-ginger tart was an absolute delight! The combination of sweet pears and spicy ginger was perfect, and the tart crust was flaky and delicious. I followed the recipe exactly and it turned out beautifully. My family and friends raved ab

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