Pear and Ginger Brown-Butter Tart

Recipe by Mooseybear
READY IN: 2hrs




  • 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.
  • Cool.
  • 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.