Country Pear Tart

Anjou Pear (My tot's favorite & what I used!)

I think a lot of people's fears this past weekend of "Irene", beside the actual hurricane damage were, like mine of spoiled food from electricity outages from the storm. In our household, we did not go overboard on perishables, living off the few fresh items we had just in case. And we had the one "emergency frozen people" stored in our freezer. If we did have a power outage, food-wise we would not have thrown out much. But we were blessed & kept our power & health. I am thankful, very thankful. There were 4 overly ride, large pears crying to be used though & I answered them! This country tart is delicious. I made my own crust but it is just as good with a pre-made one. What makes it in my opinion is the candied ginger. If you have not used candied ginger for baking, do! It's a perfect addition to take something from yummy to amazing!

Somehow, with one of the power surges we did have, I lost any photos I took. Please for give me! I will make this again very soon & post pictures. But sometimes, your imagination is better than a picture ;) Enjoy & take care!!! 

Country Pear Tart

Adapted eons ago from a Betty Crocker Recipe

• Pre-made, Refrigerated Pie Crust or your own

Filling

• 3 cups thinly sliced peeled pears
• 1 TBSp Lemon juice
• 1/3 cup sugar
• 2 TBSp AP flour
• 1/4 tsp ginger

Topping

• 1/4 cup all-AP flour
• 1/4 cup firmly packed brown sugar
• 2 TBSp butter
• 1tsp milk
• 1TBSp sugar 

• 2 TBSP candied Ginger, chopped
• 2 TBSp sliced almonds

Egg Wash to brush crust~ egg & water

Pre-heat oven to 425°. Prep a pie baking dish or tart pan.

Place the round crust on the pie dish allowing the sides of the circular dough to lightly “flop” around the sides of the pie dish.

In large bowl, combine all filling ingredients & toss to coat. Spoon filling flatly onto crust.

In small bowl, combine 1/4 cup flour, brown sugar & butter~ mix well. Sprinkle mixture over filling. Take “flopped sides” & fold these edges of the crust over the filling, creating a “pleated look” by hand (with your pointer & middle fingers) of the crust to fit & leaving about 5 to 6 inches in center uncovered. Brush crust with egg wash & then sprinkle with 1 TBSp sugar.

Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle candied ginger & almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.

Immediately loosen tart sides with a spatula & place on wire rack. Cool 30 minutes. Serve warm or cool.

<3 Lishie