RUSTIC PEAR-GINGER TART #RSC
Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove the piecrust from the refrigerator 20 minutes prior to beginning.
- Preheat oven to 425 degrees F.
- In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
- In a small mixing bowl mix together the topping ingredients and set aside.
- Line a baking sheet with Reynolds Wrap Non-Stick foil.
- Unroll the piecrust on the Non-Stick foil.
- Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
- Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
- Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
- Distribute the topping on the exposed pears.
- Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
- While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=).
- Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
- Cool at least 20 minutes.
- Slice and top each dish with whipped cream before serving. ENJOY!
Nutrition Facts : Calories 660.9, Fat 40.9, SaturatedFat 19.6, Cholesterol 89.2, Sodium 260.8, Carbohydrate 70.7, Fiber 4.3, Sugar 38.3, Protein 6.5
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Rahat Gul
[email protected]I made this tart for a bake sale and it was a huge hit! Everyone loved it.
Shabbir Goraya
[email protected]This tart is a great way to use up leftover pears. I always have a few lying around, and this is a delicious way to use them up.
hammad kissana
[email protected]This is my new favorite pear tart recipe. It's so easy to make and always turns out perfect.
Haji Yaseen
[email protected]I'm not a big fan of pears, but I really enjoyed this tart. The ginger flavor really balanced out the sweetness of the pears.
falokun oyeyemi
[email protected]This tart is the perfect dessert for a special occasion. It's elegant and delicious.
light house comedy
[email protected]I added a scoop of vanilla ice cream on top of my slice of tart. It was the perfect finishing touch!
Uzma Iqbal
[email protected]I used a store-bought crust to save time, and the tart still turned out great!
Sally Murphy
[email protected]Great recipe! I made it for a dinner party and everyone raved about it.
AQIB TAHIR
[email protected]This recipe was a bit more challenging than I expected, but the end result was worth it. The tart was delicious!
Sabel Ahmed
[email protected]Loved the rustic look of this tart. It wasn't too sweet, which I appreciated.
Rifath Zain
[email protected]The tart was easy to make and looked impressive when I served it to guests. It was a hit!
Sk Hamidul Khan
[email protected]I was skeptical about the ginger, but it really added a nice depth of flavor to the tart. Will definitely be making this again!
Benjamin Deleasky
[email protected]Followed the recipe to a T and the tart turned out beautifully. The crust was flaky and the filling was perfectly balanced between sweet and tart.
Cletus Syracuse
[email protected]This pear and ginger tart was a delight! The combination of sweet pears, zesty ginger, and buttery crust was simply irresistible.