Gingered Pear Tart

Gingered Pear Tart Recipe
Randy Mayor
Let the more experienced cook tackle the pastry; though it's not difficult, the novice may be better off making the pear filling.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 30 %
Fat 7.6 g
Satfat 4.8 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 2.4 g
Carbohydrate 39.1 g
Fiber 2.1 g
Cholesterol 21 mg
Iron 1.6 mg
Sodium 153 mg
Calcium 21 mg

Ingredients

Pastry:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons chilled butter or stick margarine, cut into small pieces
5 tablespoons ice water
Filling:
3 Bartlett pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons finely chopped crystallized ginger
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon

Preparation

Preheat oven to 375°.

To prepare the pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives 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.

Note:

October 2000
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