Pear and Ginger Brown-Butter Tart Recipe

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Pear and Ginger Brown-Butter Tart
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Ingredients
14
Count
Nutrition
1020
Calories
Total time
120
Minutes
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Ingredients:

  • sweet tart pastry dough (sufficient for a 10-inch tart see mean chef's sweet tart dough)
  • 1 1/2 oz fresh gingerroot
  • 7 tbsp flour
  • 1 1/2 tsp ground ginger
  • 2 large eggs
  • 6 pears, poached ,reserve 1 cup after poaching ( preferably bosc or comice , slightly underripe)
  • 6 oz fresh gingerroot, peeled and sliced into 1/4 inch rounds
  • 4 cups sugar syrup (1/2 sugar and 1/2 water boiled untril sugar is dissolved. cooled)
  • 1 cup water
  • 1/4 cup lemon juice

Directions:

  1. Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
  2. Set aside.
  3. Sift flour and ground ginger.
  4. Set aside.
  5. Whisk together the eggs and sugar until combined.
  6. Beat in flour and ground ginger.
  7. Set aside.
  8. In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
  9. Continue heating until bubbles subside and the butter is dark brown and smoking.
  10. Whisking continuously, pour hot butter in a steady stream into the egg mixture.
  11. Combine well.
  12. Strain and discard vanilla bean and ginger root.
  13. The ginger brown-butter can be made to this point and refrigerated for a week.
  14. Warm to room temperature before using.
  15. Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
  16. Peel, halve and core pears and drop immediately into liquid.
  17. Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
  18. Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
  19. Spread pears on a parchment lined sheetpan and refrigerate until cool.
  20. These will keep covered for a couple of days.
  21. Reserve 1 cup of the poaching liquid.
  22. Assembling The Tart: Preheat oven to 350.
  23. Line a 10-inch tart ring with sweet tart dough.
  24. Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
  25. Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
  26. Keep the sliced pear halves in tact.
  27. Press slightly to shingle the slices and slightly elongate their shape.
  28. 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.
  29. Arrange pear halves around the tart like the spokes of a wheel.
  30. If there is room in the center add another pear half or additional slices.
  31. You should have approximately 7 halves around the outside and one half in the middle.
  32. This will depend largely on the size of the pears.
  33. Bake for 1 to 1 1/4 hours, until well browned.
  34. Cool.
  35. Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
  36. It will be very thick.
  37. With a pastry brush, paint a thin layer of glaze over the pears.
  38. Remove tart from the tart ring and slice.
  39. Serve with vanilla or ginger ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1019.9 Kcal (4270 kJ)
Calories from fat 187.22 Kcal
% Daily Value*
Total Fat 20.8g 32%
Cholesterol 102.64mg 34%
Sodium 723.28mg 30%
Potassium 441.93mg 9%
Total Carbs 202.84g 68%
Sugars 142.98g 572%
Dietary Fiber 11.29g 45%
Protein 6.9g 14%
Vitamin C 11.1mg 19%
Vitamin A 0.2mg 6%
Iron 2.6mg 14%
Calcium 95.4mg 10%
Amount Per 100 g
Calories 221.21 Kcal (926 kJ)
Calories from fat 40.61 Kcal
% Daily Value*
Total Fat 4.51g 32%
Cholesterol 22.26mg 34%
Sodium 156.87mg 30%
Potassium 95.85mg 9%
Total Carbs 43.99g 68%
Sugars 31.01g 572%
Dietary Fiber 2.45g 45%
Protein 1.5g 14%
Vitamin C 2.4mg 19%
Iron 0.6mg 14%
Calcium 20.7mg 10%

* 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

  • 21.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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