Pear Tarte Tartin and Ginger Cream

Tarte Pastry


2 cups of all purpose flour

1 teaspoon of salt

1 cup of unsalted butter, cut into small pieces

1 egg yoke

2 tablespoons of water

1 tablespoon of zest : lemon, orange whatever citrus you have on hand.

1. Add flour, butter, salt into a food processor and pulse until butter is blended with flour in small pieces. Then add yoke, cold water & zest. Pulse until dough forms a ball- Stop machine the instant it forms a ball.

Press onto a wooden board with flour to form a disk shape- do not over work. Cover with saran wrap and refrigerate up to half an hour.

2. To roll out pastry, flour a work surface and a rolling pin well. At this point you can use half the dough or as I do- all of it! Roll into a disk ¼ to ½ inch think.

3. Place the pastry on top of fruit. Tuck the overhanging dough around the fruit.

Yield: Pastry for two tarts but I use it all for one!

Pear Tartin

6 firm. Large pears

2 tablespoons of lemon juice or lime

¾ cup of sugar

4 tablespoons of unsalted butter

1  10” frying pan.

  1. Preheat oven to 375. Peel pears, cut them in half lengthwise and core therm. Place in large bowl and toss with lemon juice.
  2. Place a 10” skillet over low heat. Add sugar and allow to melt. It will turn a Carmel color- do not let it over heat otherwise you will burn the sugar. Once sugar is melted. Add the pears cut side up (see photo). Add 4 tablespoons of cut up butter- place on top and in pan. Cook over medium heat for about 15- 20 minutes. I turn the pears once so they cook on both sides but leave them cut side up at the end of the cooking process.
  3. Roll out tarte dough according to directions. Gently place dough over the cooked pears. If the dough rips just use a little water to mend the dough.
  4. Place in oven and bake for 25- to 30 minutes.
  5. Remove tarte from oven and let it rest for 10 minutes. Run a knife around the edge. Place a large plate together with two kitchen towels, carefully, but quickly invert the tarte onto the plate.

Ginger whip cream

1 cup of whipping cream

2 tablespoons of fresh ginger diced into small pieces

2 – 3 tablespoons of crystallized ginger.

1. Add freshdiced ginger to a small bowl with fresh whipping cream, cover and refrigerate for 4-5 hours.

2. Using a small sieve pour cream to remove fresh ginger bits. Discard the ginger bits.

3. Using a hand mixer beat the cream to form soft peaks.

4. Chop crystallized ginger into small pieces and fold into whip cream. Add a dollop to each piece of tarte.

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