This is a simple rustic tart. In fact, it’s really simple if you do as I do and use a pre-made pie crust. I’ve made many varieties of this tart (apple, pear, berry), but there were beautiful pears at the market the other day and I couldn’t resist.I bought this amazing ginger syrup that I’ve used on all sorts of goodies, but it was fantastic with the pears. I used it to glaze the crust, but if you don’t have ginger syrup, you can do a honey glaze and add some ground ginger or you could steep fresh ginger and combine that with honey. This would be great served with vanilla ginger ice cream or a simple ginger whipped cream. Neither of those were good options for me because I was serving the tart at school, but none of my kids complained.
- 3-5 Medium Pears (Bosc, Anjou, Bartlett, or whatever is in season)
- 1 Prepared Pie Crust (Pillsbury makes a great one)
- 2 TBS. Sugar
- 4 TBS. Light Brown Sugar
- 1/8 tsp. Ground Cinnamon
- 1/4 tsp. Ground Ginger
- 2 TBS. Cornstarch
- 1 TBS. Lemon Juice
For the Glaze:
About 2 TBS. Ginger Syrup. Alternative: Combine 1 TBS. Honey with 1/2 tsp. Ground Ginger and 1/4 tsp. Boiling Water.
Preheat oven to 425 Degrees. Peel and core the pears and slice into 1.4 inch pieces. In a glass, or non-reactive bowl, combine lemon juice, brown sugar, cinnamon, ginger, and cornstarch. Mix until all ingredients are well combined; add pears and mix gently until pears are well coated. In the meantime, lay out the pie crust and sprinkle the sugar over the crust. Transfer the crust to a parchment lined (for easy clean-up) baking sheet. Mound the pears in the center of the crust and spread out leaving a 2 inch border. Working in sections, fold the bordering crust up over the pears (the pears will not all be covered). Bake at 475 Degrees for 15 minutes and then reduce heat to 350 Degrees. Bake for another 30-40 minutes until pears are tender and crust is golden brown. While the tart is still hot, glaze the crust and the exposed pears with ginger syrup or honey glaze. Allow to cool slightly and serve (or can be served later at room temperature).