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Easy Flaky Pear Ginger Tart

Easy Flaky Pear Ginger Tart - featured image
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A cozy fall dessert featuring a buttery, flaky crust filled with sweet pears and a subtle ginger zing. Perfect for weekday treats or special gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3 ripe pears, peeled, cored, and thinly sliced
  • 2 tablespoons fresh ginger, grated
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • Optional: 1 tablespoon turbinado sugar

Instructions

  1. In a medium bowl, whisk together flour and salt. Add cold, cubed butter. Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits (3-5 minutes).
  2. Sprinkle 3 tablespoons ice water over mixture. Gently mix until dough just holds together. Add remaining tablespoon if needed, but do not overwork.
  3. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Peel, core, and thinly slice pears. In a large bowl, toss pears with grated ginger, sugar, lemon juice, vanilla extract, and flour.
  5. On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess.
  6. Spoon pear and ginger filling evenly into crust, arranging slices neatly if desired.
  7. Brush crust edges with beaten egg. Optionally sprinkle turbinado sugar on top.
  8. Place tart on a baking sheet and bake at 375°F (190°C) for 35-40 minutes until crust is golden and pears are tender.
  9. Let tart cool in pan for at least 15 minutes before removing and slicing.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Add flour to filling to prevent sogginess. Cover crust edges with foil if browning too quickly. Use a baking sheet under tart pan to catch drips. For gluten-free, use almond flour crust; for dairy-free, substitute butter with chilled coconut oil. Powdered ginger can replace fresh ginger at 1 teaspoon.

Nutrition

Keywords: pear tart, ginger tart, fall dessert, flaky crust, easy tart recipe, autumn dessert, fruit tart

Find it online: https://leilameals.com/easy-flaky-pear-ginger-tart-recipe-perfect-for-fall-desserts/