Poached Pear Tart with Ginger Crust Recipe | Pear Harvest Projects Part 3

Instructions

1. To Prepare Ginger Tart Crust, place dry ingredients into food processor and pulse until combined.
2. Add Butter and pulse until pea size butter pieces remain.
3. Add Egg and pulse until dough comes together. (Add a few Tbl of water as needed until soft dough is achieved)
4. Turn dough out onto a floured surface and form into disc. Wrap with plastic wrap and place into refrigerator for at least 25 min.
5. To Prepare Poached Pears Wine Mixture, combine all ingredients (except Pears) into a Dutch Oven or Cooking Pot and bring mixture to a Boil. Then Simmer an additional 5 min.
6. Add prepared Pears and cook in Wine Mixture until fork tender (@ 20-25 min).
7. Remove Pears from Wine Mixture and place in a bowl, set aside.
8. Remove Cinnamon Sticks and Whole Cloves, discard.
9. Bring Wine Mixture back up to a simmer and cook until reduced to @ 3 Cups of Wine Mixture Remain (@ 30 min).
10. Pour this Reduced Wine Mixture over the Pears that were set aside in a bowl. Cover Pears in Reduced Wine Mixture with Plastic Wrap, placing wrap directly over pears to help keep them submerged in the liquid.
11. Place Pears in refrigerator for at least 1 Hour.
12. Take Ginger Tart Crust Dough out of refrigerator and let sit on counter @ 15 min.
13. Then roll out Ginger Tart Crust Dough to @ 1/8" thick and a little larger than Tart Pan you will be using. Place Ginger Tart Crust into Tart Pan, pressing dough into the edges of the pan and cut excess dough off at perimeter as needed.
14. Place Parchment Paper onto Tart Crust in pan followed by Pie Weights (or dry beans). Bake at 350 Degrees for 20 min (until crust edges start to turn lightly golden).
15. Remove Parchment Paper & Pie Weights (or dry beans) and Bake an additional 5 min until bottom of Tart Crust is cooked through.
16. Place Ginger Tart Crust onto cooling rack and allow to cool, as the remaining filling is prepared.
17. To Prepare Buttermilk Filling, combine all ingredients into stand mixer bowl and whisk on medium until well combined. Place filling in mixing bowl aside.
18. Remove the Pears from the Reduced Wine Mixture and place on a paper towel to help drain off excess moisture.
19. Slice Pears and arrange in bottom of Tart Crust in desired pattern. A ring or two around the outer edge of the crust is a nice place to start.
20. Pour the Buttermilk Filling Mixture over the arranged Pears in the Ginger Tart Crust. Give the pan a little jiggle to help settle the filling around the pieces of pears.
21. Bake Poached Pear Tart at 350 Degrees for @ 35 min (or until internal temperature reaches 170-175 Degrees). [There will be a slight jiggle to the Tart Filling still at this point].
22. Allow Poached Pear Tart to completely cool on a cooling rack. This will allow the Tart to set. Add garnish if desired.
23. Enjoy!