Sul Sul, Gerbits! Our recipe today is Ginger Pear Tart. I have always wanted to make a tart. I was always a little scared of making a tart. Tarts and Pies are very similar, but very different at the same time. The crust and shape are different. For a pie crust, I use shortening. But for this tart I used cold butter.
The recipe will be in the description down below. Feel free to check it out and make it for yourself.
The first thing, you are going to do is preheat oven to 375℉.
You are going to make the crust first.
In a bowl you are going to combine the flour, 2 tablespoons of sugar, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles small peas.
Sprinkle the surface with ice water, 1 tablespoon at a time; toss the mixture with a fork until moist and crumbly. Make sure not to form a ball.
Press the mixture gently into a 4 inch circle on plastic wrap and cover with additional plastic wrap.
Chill the dough for 15 minutes.
Roll the dough, while it is still in the plastic wrap, into an 11 inch circle.
Place the dough in the freezer for about 5 minutes or until the plastic wrap can be easily removed.
Remove 1 sheet of the plastic wrap. Fit the dough into a 9 inch round removable-bottom tart pan.
Remove the top sheet of the plastic wrap.
Press dough against the sides of the pan.
Trim the excess dough.
Now we are going to prepare the filling.
Combine the pears and remaining ingredients. Which includes 3 pears, sugar, ginger, cornstarch, and ground cinnamon.
Spoon the filling into your prepared crust.
Now bake your tart for 45 minutes or until the crust is browned and filling is bubbly at 375℉.
Cool on a wire rack for 20 minutes.
The only difficult thing about this recipe was the crust. I am not really used to working with a butter crust. So that was a new experience for me.
I hope that you like this recipe. Feel free to check out the recipe in the description down below. Vadish, Dag Dag!
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Printable version of this recipe: on the blog
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