Fall Pear and Ginger Tart

Course Desserts Total Time Under 2h

Ingredients in this Recipe

1 cup firmly packed Rapadura or organic dark brown sugar
1 cup ground organic pecans (see Note)
1 cup organic whole wheat pastry flour
1 organic egg yolk
1 pint organic heavy cream
1 tablespoon organic vanilla extract
1/3 cup organic powdered sugar, sifted
1¾ cup organic all purpose flour
2 pounds (9 or 10) ripe, farm–fresh Bartlett or D’Anjou pears, peeled, cored, and sliced into ¼ inch thick pieces
2 sticks organic unsalted butter, chilled and cut into small pieces
2 tablespoons freshly squeezed organic lemon juice
2 teaspoons grated organic lemon zest
3 tablespoons freshly grated ginger
3 tablespoons minced organic crystallized ginger
½ teaspoon salt

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