Ginger Butterscotch Pear Tart Recipe

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Ginger Butterscotch Pear Tart
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Ingredients
17
Count
Nutrition
3298
Calories
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Ingredients:

Directions:

  1. Make the shell: In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it resembles coarse meal. Transfer the mixture to a bowl, add 3 tablespoons ice water, and toss the mixture until the water is incorporated. Press the dough into the bottom and up the side of a 7 1/2-inch tart pan with a removable fluted rim, crimping the edge decoratively, and prick the bottom with a fork. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the middle of a preheated 425°F. oven for 7 minutes, remove the rice and foil carefully, and bake the shell for 5 minutes more, or until it is golden. Let the shell cool in the pan on a rack.
  2. Poach the pears: In a saucepan just large enough to hold the pears in one layer combine the wine, the cinnamon stick, and the sugar and bring the liquid to a boil over moderately high heat, stirring until the sugar is dissolved. Add the pears, peeled, and poach them, turning them occasionally, for 15 minutes, or until they are just tender. Let the pears cool in the syrup.
  3. Make the ginger butterscotch pastry cream: In a bowl with an electric mixer beat lightly the egg yolks. Add the brown sugar, a little at a time, beating, beat the mixture until it ribbons when the beaters are lifted, and beat in the flour. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and bring it to a boil over moderately low heat, stirring constantly. Boil the mixture, stirring constantly , for 2 minutes. Strain the pastry cream through a fine sieve into a bowl and stir in the butter, the salt, and the gingerroot. Let the pastry cream cool, its surface covered with a buttered round of wax paper, for 1 hour.
  4. Remove the rim of the tart pan, set the shell on a platter, removing the bottom of the pan, and spread the pastry cream in the shell. Arrange the pears, drained, cut lengthwise into sixths, and cored in a spoke pattern on top of the pastry cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3297.93 Kcal (13808 kJ)
Calories from fat 830.14 Kcal
% Daily Value*
Total Fat 92.24g 142%
Cholesterol 612.65mg 204%
Sodium 2048.7mg 85%
Potassium 2356.84mg 50%
Total Carbs 488.52g 163%
Sugars 302.08g 1208%
Dietary Fiber 27.97g 112%
Protein 62.06g 124%
Vitamin C 23.2mg 39%
Vitamin A 0.2mg 8%
Iron 8.7mg 48%
Calcium 428.2mg 43%
Amount Per 100 g
Calories 186.95 Kcal (783 kJ)
Calories from fat 47.06 Kcal
% Daily Value*
Total Fat 5.23g 142%
Cholesterol 34.73mg 204%
Sodium 116.14mg 85%
Potassium 133.6mg 50%
Total Carbs 27.69g 163%
Sugars 17.12g 1208%
Dietary Fiber 1.59g 112%
Protein 3.52g 124%
Vitamin C 1.3mg 39%
Iron 0.5mg 48%
Calcium 24.3mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 72.8
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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