Ma Tante's Caramelized Pear & Ginger Tart

Recipe by Baby Kato
READY IN: 40mins
YIELD: 1 pie


  • 4
    pears, large, bartlett, peeled and quartered, cut 1 1/2 - 2-inch thick slices
  • 3
    tablespoons butter
  • 12
    cup sugar, brown
  • 2
    teaspoons ginger, candied, finely minced
  • 1
    pie crust, unbaked
  • 2
    eggs, large
  • 23
    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)


  • 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!