Recipe by Mooseybear
Recipe by: Nancy Silverton
Top Review by Jangomango
Excellent and most impressive tart. I've made it twice now. It was good to be able to start a week in advance with the ginger butter and pastry. It takes quite a while for the butter to brown (can't remember exactly but about 10 minutes at least), and the bubbles never did go away completely. I used a 9 1/2" tart pan. I overcooked my first tart (because the pears shrank away from the filling upon cooling), but the second time at 1 hour was perfect. The best thing about this tart, apart from the fun you have making it, and its appearance, is the really wonderful taste. There is a picture on the internet of this tart so you know what you are aiming for. That was really helpful too. Next time I'm going to try this with mangoes.
- sweet tart pastry dough (sufficient for a 10-inch tart see Mean Chef's Sweet Tart Dough)
Ginger Brown Butter
- 1 1⁄2 ounces fresh gingerroot
- 7 tablespoons flour
- 1 1⁄2 teaspoons ground ginger
- 2 large eggs
- 2⁄3 cup granulated sugar
- 1 vanilla bean, split and scraped
- 4 ounces unsalted butter
- 6 pears, poached,reserve 1 cup after poaching (preferably Bosc or Comice, slightly underripe)
- 6 ounces fresh gingerroot, peeled and sliced into 1/4 inch rounds
- 4 cups sugar syrup (1/2 sugar and 1/2 water boiled untril sugar is dissolved. cooled)
- 1 cup water
- 2 vanilla beans, split and scraped
- 1⁄4 cup lemon juice
Directions See How It's Made
- Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
- set aside.
- Sift flour and ground ginger.
- Set aside.
- Whisk together the eggs and sugar until combined.
- Beat in flour and ground ginger.
- set aside.
- In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
- Continue heating until bubbles subside and the butter is dark brown and smoking.
- Whisking continuously, pour hot butter in a steady stream into the egg mixture.
- Combine well.
- Strain and discard vanilla bean and ginger root.
- The ginger brown-butter can be made to this point and refrigerated for a week.
- Warm to room temperature before using.
- Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
- Peel, halve and core pears and drop immediately into liquid.
- Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
- Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
- Spread pears on a parchment lined sheetpan and refrigerate until cool.
- These will keep covered for a couple of days.
- Reserve 1 cup of the poaching liquid.
- Assembling The Tart: Preheat oven to 350.
- Line a 10-inch tart ring with sweet tart dough.
- Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
- Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
- Keep the sliced pear halves in tact.
- Press slightly to shingle the slices and slightly elongate their shape.
- Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
- Arrange pear halves around the tart like the spokes of a wheel.
- If there is room in the center add another pear half or additional slices.
- You should have approximately 7 halves around the outside and one half in the middle.
- This will depend largely on the size of the pears.
- Bake for 1 to 1 1/4 hours, until well browned.
- Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
- It will be very thick.
- With a pastry brush, paint a thin layer of glaze over the pears.
- Remove tart from the tart ring and slice.
- Serve with vanilla or ginger ice cream.