Let the more experienced cook tackle the pastry; though it's not difficult, the novice may be better off making the pear filling.
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
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
How to Make It
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.