Gingered Pear Delight: Decadent Brown-Butter Tart 🍐✨

Pear and Ginger Brown-Butter Tart

🕒 Cook Time: 1 hour
🕒 Prep Time: 1 hour
🕒 Total Time: 2 hours

Description:

Indulge in the delightful combination of sweet pears and warm ginger infused brown butter with this exquisite Pear and Ginger Brown-Butter Tart recipe. Perfect for dessert enthusiasts and those craving a taste of culinary elegance, this tart is a masterpiece of flavors and textures, sure to impress even the most discerning palates.

Recipe Category:

Dessert

Keywords:

Pears, Fruit, Weeknight, < 4 Hours

Nutrition Facts (Per Serving):

• Calories: 2450.2
• Fat Content: 105.4g
• Saturated Fat Content: 62g
• Cholesterol Content: 666.8mg
• Sodium Content: 197.4mg
• Carbohydrate Content: 375.5g
• Fiber Content: 37.2g
• Sugar Content: 237.6g
• Protein Content: 27.3g

Servings:

1 10-inch tart

Ingredients:

Instructions:

1. Ginger Brown-Butter:

   • Slice the unpeeled ginger root into 1/4 inch rounds.
   • Sift flour and ground ginger. Set aside.
   • Whisk together the eggs and sugar until combined.
   • Beat in flour and ground ginger. Set aside.
   • In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
   • Continue heating until bubbles subside and the butter is dark brown and smoking.
   • Whisking continuously, pour hot butter in a steady stream into the egg mixture.
   • Combine well.
   • Strain and discard vanilla bean and ginger root.
   • The ginger brown-butter can be made to this point and refrigerated for a week.
   • Warm to room temperature before using.

2. Poaching the Pears:

   • Combine all ingredients except pears in a stainless steel saucepan.
   • Peel, halve, and core pears and drop immediately into the liquid.
   • Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
   • Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
   • Spread pears on a parchment-lined sheet pan and refrigerate until cool.
   • These will keep covered for a couple of days.
   • Reserve 1 cup of the poaching liquid.

3. Assembling The Tart:

   • Preheat oven to 350°F (175°C).
   • Line a 10-inch tart ring with sweet tart dough.
   • Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
   • Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
   • Keep the sliced pear halves intact.
   • Press slightly to shingle the slices and slightly elongate their shape.
   • 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.
   • Arrange pear halves around the tart like the spokes of a wheel.
   • If there is room in the center add another pear half or additional slices.
   • You should have approximately 7 halves around the outside and one half in the middle. This will depend largely on the size of the pears.
   • Bake for 1 to 1 1/4 hours, until well browned.
   • Cool.

4. Glaze:

   • Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup. It will be very thick.
   • With a pastry brush, paint a thin layer of glaze over the pears.

5. Serving:

   • Remove tart from the tart ring and slice.
   • Serve with vanilla or ginger ice cream.

This Pear and Ginger Brown-Butter Tart is a true culinary delight, combining the warmth of ginger-infused brown butter with the sweetness of perfectly poached pears. Whether served as a stunning finale to a dinner party or enjoyed as a special treat, this tart is sure to captivate your taste buds and leave you craving more. Enjoy the rich flavors and textures of this exquisite dessert, and savor each moment of indulgence.