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Gingered Pear Tart

Randy Mayor
Yield 8 servings
Let the more experienced cook tackle the pastry; though it's not difficult, the novice may be better off making the pear filling.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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).

  3. 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.

  4. 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.