Delight in our festive Ginger Pear Tart, featuring succulent pears, a spiced triple ginger cookie crust, and the enchanting aroma of warm ginger and cinnamon. Experience the joy of holiday baking with this delightful treat that fills your kitchen with the nostalgic fragrance of the season. Celebrate the holidays with a slice of pure festive bliss!
The holiday season is upon us, and what better way to usher in the festive cheer than with a culinary masterpiece that marries the warmth of ginger and the sweetness of pears? Enter the Ginger Pear Tart – a symphony of flavors that promises to be the star of your holiday table.
Let’s start with the base – a triple ginger cookie crust that’s not your average pie foundation. The spiced, crunchy goodness of thin ginger cookies adds a delightful twist to the traditional crust, setting the stage for the flavor extravaganza to come.
Picture this: succulent pears arranged meticulously atop the gingersnap crust. The juicy sweetness of the pears is elevated to new heights with the addition of warm spices – think ginger and cinnamon. The result is a harmonious blend that captures the essence of the holidays in every bite.
As the Ginger Pear Tart bakes, your kitchen transforms into a haven of festive aromas. The mingling scents of ginger and cinnamon evoke memories of holiday gatherings and cozy moments by the fireplace. It’s not just a dessert; it’s a slice of festive nostalgia.
This Ginger Pear Tart is not just a dessert; it’s a celebration on a plate. It encapsulates the spirit of the holidays with its unique blend of flavors and the joy of sharing delightful treats with loved ones.
Ginger Pear Tart
Ingredients
For the Gingersnap Crust:
- 9 oz package Triple Ginger Cookies
- 5 Tbsp unsalted butter, melted
For the Ginger Caramel Sauce:
- 3 Tbsp unsalted butter
- 3 Tbsp brown sugar
- 1 Tbsp ginger powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 Bartlett pears, cored and thinly sliced
Instructions
For the crust:
- Add the ginger cookies to a food processor and grind until they are fine crumbs.
- Add the melted butter to the processor and blend until cookie crumbs are moistened.
- Transfer the crust mix to a tart pan with a removable bottom.
- Press the mixture into and up the sides of the tart pan.
- Freeze the crust for 30 minutes.
- Preheat oven to 325 degrees when you are ready to bake the tart.
- Bake the crust for 8 minutes.
- Remove from oven and let cool.
- While the crust is baking, in a small saucepan, combine butter, brown sugar, ginger powder, and ground cinnamon.
- Turn on heat to low and and stir until butter is melted and all the spices are thoroughly mixed, about 1-2 minutes.
- Turn off heat and add in the vanilla. Mix well.
- Using a pastry brush, generously coat the bottom of the tart shell with half of the ginger caramel sauce.
- Layer the pears on top then drizzle the remaining sauce over the pears.
- Use the pastry brush to evenly coat the pears with the ginger caramel sauce.
- Bake for 15 minutes.
- Remove from oven and let cool for 10-15 minutes before removing it from the tart pan.
What size tart pan?
Hi. I use a 14 inch removable rectangle tart pan. You can also use a round pan if you prefer.
Oh wow a piece of art. Looks beautifull and delicious 😋