Pear & Ginger Tart
This is my kind of dessert. Ridiculously easy, no fuss, no mess and really yummy! The combination of the ginger and pear buttery goodness will take the chill out of any fall evening and this dessert would be perfect for an afternoon tea. Even though I did use store bought pastry, which goes against my better judgement, it has now inspired me to attempt to make my own.
1 Sheet of Frozen Puff Pastry, defrosted
4 Organic Bartlett Pears, thinly sliced
4 Tbsp Butter
2 Tbsp Whole Brown Sugar
2 Tsp Fresh Organic Ginger, finely grated
1 1/2 Tsp Pure Vanilla Extract
3/4 Tsp Ground Cinnamon
2 Tbsp Raw Sugar
Preheat a convection oven to 375 degrees.
Carefully unroll the puffed pastry on a parchment lined baking sheet. Fold all four edges to make a ½ inch crust.
Next cut pears in half and thinly slice into 1/8 inch pieces. Remove any seeds or membrane. Set aside.
On low heat, in a small saucepan, melt butter. When butter has melted, stir in brown sugar till dissolved, add vanilla and freshly grated ginger. Mix until well combined and fragrant.
With a pastry brush cover the puff pastry with the brown sugar, butter mixture. Reserve half of mixture to put on pear topping.
Next layer the sliced pears over each other to create a decorative pattern.
Lastly, again using a pastry brush, coat the pear slices with the remaining butter, brown sugar mixture.
Sprinkle raw sugar over top.
Place tart in oven and bake for 18 – 20 minutes rotating pan until pear mixture is bubbly and the puff pastry is golden brown.
Slice and serve, either warm or cold, with French vanilla ice cream or vanilla brown sugar whipped cream.