RUSTIC PEAR TART

By TPMay

Ingredients

• TART FILLING
• 2 tablespoons granulated sugar
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 large pears (thinly sliced using mandolin)
• 1/4 cup orange marmalade (for glazing)
• whipped cream (to serve)
• TO ASSEMBLE
• 1/2 recipe Carla's Perfect Pie Crust
• 1 egg (lightly beaten)
• 2 tablespoons water
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• PERFECT PIE CRUST
• 1 tablespoon Sugar
• 1/2 teaspoon Table Salt
• 1/3 cup Water
• 1/2 pound (2 sticks) cold Unsalted Butter (cut into 1/2-inch dice)
• 2 1/4 cups All-Purpose Flour (plus more for rolling)

Preparation

Step 1

In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.
Make sure your butter is cut into 1/2-inch dice. Bigger pieces will make your dough puffy. In the chilled bowl, combine the cold butter and flour. With your hands, toss the butter in the flour until each cube is lightly coated.
With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then immediately turn off the mixer.
Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months.
For the Filling: in a large bowl, add the sugar, flour, cinnamon and ginger and mix to combined. Add the pears and toss to coat. Set aside.
To Assembled the Tart: preheat oven to 425ºF. Line a baking sheet with parchment paper. In a small bowl, add the egg and water and whisk together. In another small bowl add the sugar, cinnamon and ginger and mix to combine.
On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle. Place the pears in two shingled rows across the tart to cover the tart completely. Roll 1-inch of each side of the tart upwards and fold into the center. Brush the edges of the pie dough with egg wash and dust with cinnamon sugar ginger mixture. Place on baking sheet and bake at 425ºF for 10 minutes, then reduce the oven to 350ºF and continue cooking for 20 minutes.
Remove from the oven to a baking rack and allow to cool. While still slightly warm, brush tart with orange marmalade. Serve with whipped cream.
Tip: Make the tart with apples instead of pears!