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    You are in: Home / Recipes / Ma Tante's Caramelized Pear & Ginger Tart Recipe
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    Ma Tante's Caramelized Pear & Ginger Tart

    Ma Tante's Caramelized Pear & Ginger Tart. Photo by BarbryT

    1/3 Photos of Ma Tante's Caramelized Pear & Ginger Tart

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Baby Kato's Note:

    This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.

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    Serves: 4-6



    Units: US | Metric

    • 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)


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Peel and slice pears,
    3. 3
      Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
    4. 4
      Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
    5. 5
      Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
    6. 6
      Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
    7. 7
      Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
    8. 8
      When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
    9. 9
      Enjoy, enjoy, enjoy!

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    Ratings & Reviews:

    • on July 26, 2012


      After being married 13 years my DH has dubbed this the best thing I have ever tried from this website - a VERY big compliment! My cooking time was longer and I used Josephine pears. Makes lots, I got 12 slices. I will be making this again. Made for ZWT French leg, The Fearless Red Dragons.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2010


      Completely utterly outstanding! Not too sweet but entirely luscious.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Ma Tante's Caramelized Pear & Ginger Tart

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 937.4
    Calories from Fat 571
    Total Fat 63.5 g
    Saturated Fat 29.7 g
    Cholesterol 226.4 mg
    Sodium 424.0 mg
    Total Carbohydrate 87.4 g
    Dietary Fiber 10.2 g
    Sugars 48.4 g
    Protein 11.7 g

    The following items or measurements are not included:

    pear brandy

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