Ma Tante's Caramelized Pear & Ginger Tart
photo by BarbryT
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 4 pears, large, bartlett, peeled and quartered, cut 1 1/2 - 2-inch thick slices
- 3 tablespoons butter
- 1⁄2 cup sugar, brown
- 2 teaspoons ginger, candied, finely minced
- 1 pie crust, unbaked
- 2 eggs, large
- 2⁄3 cup cream, hard (whipping cream)
- 6 tablespoons almonds, ground
- 4 teaspoons pear brandy (optional... may use pear nectar)
- 1 cup cream, whipped cream, garnish
- 1 teaspoon ginger, candied, shredded, garnish (optional)
directions
- Preheat oven to 400 degrees.
- Peel and slice pears,
- Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
- Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
- Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
- Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
- Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
- When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
- Enjoy, enjoy, enjoy!
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Reviews
-
This was a big hit at my Easter table and was definitely unique, to boot! As long as you love ginger, you will be a fan. This dessert is surprisingly not that sweet, but packs a lot of flavor punch. This was not very quick for me, though. It took quite a while for the pears to carmelize (let alone peel them), and I also had to grind the almonds and mince the ginger (which takes some time since it is so sticky). But, the effort was worth it, and I am so glad you shared your tante's recipe.
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I agonized over making this because it is NOT even close to being in my dietary guidelines, but I am glad I did. I don't mind "being bad" if the culprit is worth it, and this is definitely worth it. Such rich flavors and so easy. The hardest part was peeling the pears. I didn't have pear brandy so used Courvoisier. The servings are listed as 4, but this actually would serve 10 since it is so rich, just a small slice is needed. And since I had smaller servings, I don't feel so guilty about the calories and fat and sugar! :) This will be a "special occasion" recipe for me. Tell your aunt thanks for such a great dessert!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.