PEAR AND GINGER TART RECIPES

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.

Steps:

• For the pastry:
• In a medium bowl, combine flour (reserve some for dusting), icing sugar, almonds, and salt, then mix in the butter by hand to a coarse, sandy texture.
• In a small bowl, beat together the egg and almond extract, then add to the bowl with the flour and butter.
• Remove the dough to a floured surface and mix until just combined. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
• After resting, roll out the dough on a lightly floured surface into a fourteen-inch round that is about one-eighth of an inch thick.
• Transfer the rolled dough into a buttered, lined, twelve-inch tart pan, and then trim and discard any excess dough. Place in the refrigerator to rest for one hour.
• After resting, use a fork to prick small holes evenly across the dough in the pan.
• Heat an oven to 375 F (190 C), then par-bake the dough for ten minutes. When finished set aside until ready for the final assembly.
• For the filling:
• Peel the pears, remove the cores and chop.
• Heat butter in a saut pan over medium heat, add the chopped pears. Cook, stirring occasionally, for eight to ten minutes.
• Add white sugar and cook for three to four minutes. Add the cinnamon, ginger, and salt, and cook for two minutes. Add a splash of water and continue cooking for one minute until everything comes together and starts to soften.
• In a small bowl, combine the cornstarch and water and mix until well dissolved. Stir the cornstarch mixture into the filling and cook for one minute or until the sauce thickens.
• Remove the filling from the heat and transfer to a food processor, process until smooth. When finished, transfer to a bowl and set aside to cool.
• When cool, add the egg and mix well. Set aside until ready for final assembly.
• For the tart:
• Spread filling evenly into the par-baked crust.
• Peel the pears, remove the cores, and cut in half lengthwise. Cut the halves into thin, even, half-moon slices.
• Arrange the sliced pears across the top of the tart by layering them, overlapping, into a series of neat, concentric circles. Brush the sliced pears with melted butter, then sprinkle lightly with brown sugar.
• Bake the tart for thirty to forty-five minutes, or until the filling sets and the pears are a light golden brown.
• To serve:
• Slice and serve warm with vanilla ice cream scooped on top, with a few pieces of candied ginger sprinkled over the ice cream.