Pear Ginger Tart Recipes

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!

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.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

GINGERSNAP PEAR TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

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.

GINGER BUTTERSCOTCH PEAR TART

Steps:

• Make the shell:
• In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it resembles coarse meal. Transfer the mixture to a bowl, add 3 tablespoons ice water, and toss the mixture until the water is incorporated. Press the dough into the bottom and up the side of a 7 1/2-inch tart pan with a removable fluted rim, crimping the edge decoratively, and prick the bottom with a fork. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the middle of a preheated 425°F. oven for 7 minutes, remove the rice and foil carefully, and bake the shell for 5 minutes more, or until it is golden. Let the shell cool in the pan on a rack.
• Poach the pears:
• In a saucepan just large enough to hold the pears in one layer combine the wine, the cinnamon stick, and the sugar and bring the liquid to a boil over moderately high heat, stirring until the sugar is dissolved. Add the pears, peeled, and poach them, turning them occasionally, for 15 minutes, or until they are just tender. Let the pears cool in the syrup.
• Make the ginger butterscotch pastry cream:
• In a bowl with an electric mixer beat lightly the egg yolks. Add the brown sugar, a little at a time, beating, beat the mixture until it ribbons when the beaters are lifted, and beat in the flour. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and bring it to a boil over moderately low heat, stirring constantly. Boil the mixture, stirring constantly , for 2 minutes. Strain the pastry cream through a fine sieve into a bowl and stir in the butter, the salt, and the gingerroot. Let the pastry cream cool, its surface covered with a buttered round of wax paper, for 1 hour.
• Remove the rim of the tart pan, set the shell on a platter, removing the bottom of the pan, and spread the pastry cream in the shell. Arrange the pears, drained, cut lengthwise into sixths, and cored in a spoke pattern on top of the pastry cream.

PEAR AND GINGER BROWN-BUTTER TART

Steps:

• Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
• set aside.
• Sift flour and ground ginger.
• Set aside.
• Whisk together the eggs and sugar until combined.
• Beat in flour and ground ginger.
• set aside.
• In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
• Continue heating until bubbles subside and the butter is dark brown and smoking.
• Whisking continuously, pour hot butter in a steady stream into the egg mixture.
• Combine well.
• Strain and discard vanilla bean and ginger root.
• The ginger brown-butter can be made to this point and refrigerated for a week.
• Warm to room temperature before using.
• Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
• Peel, halve and core pears and drop immediately into liquid.
• Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
• Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
• Spread pears on a parchment lined sheetpan and refrigerate until cool.
• These will keep covered for a couple of days.
• Reserve 1 cup of the poaching liquid.
• Assembling The Tart: Preheat oven to 350.
• Line a 10-inch tart ring with sweet tart dough.
• Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
• Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
• Keep the sliced pear halves in tact.
• Press slightly to shingle the slices and slightly elongate their shape.
• Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
• Arrange pear halves around the tart like the spokes of a wheel.
• If there is room in the center add another pear half or additional slices.
• You should have approximately 7 halves around the outside and one half in the middle.
• This will depend largely on the size of the pears.
• Bake for 1 to 1 1/4 hours, until well browned.
• Cool.
• Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
• It will be very thick.
• With a pastry brush, paint a thin layer of glaze over the pears.
• Remove tart from the tart ring and slice.
• Serve with vanilla or ginger ice cream.