Gingered Pear Tart

Gingered Pear Tart

Pastry

• 1 1/4 C. all-purpose flour 

• 2 Tbsp. sugar

• 1/4 tsp. salt 

• 5 Tbsp. chilled butter, cut into small pieces 

• 5 Tbsp. ice water 

Filling

• 3 Bartlett pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices (about 1 1/2 lbs.) 

• 1/3 C. sugar 

• 2 Tbsp. finely chopped crystallized ginger 

• 1 1/2 Tbsp. cornstarch 

• 1 tsp. ground cinnamon 

Preheat oven to 375°. 

To prepare the pastry, combine flour, 2 Tbsp. sugar, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). 

Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 15 minutes. 

Roll dough, still covered, into an 11-inch circle. Place the dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough. 

To prepare filling, combine the pears and remaining ingredients; toss gently. Spoon filling into prepared crust. Bake at 375° for 45 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 20 minutes.

8 servings