Lovely flavors of the season combine to make a memorable tart.
Autumn raspberries are sweeter than those in summer, or at least it seems that way. Perhaps I just think that because they are a treasure at that time of year, a summer throwback, a tease because it could snow any day!
This year’s autumn raspberries were especially bountiful and sweet, and the pears, delightful. They had to meet up in a special Sunday dessert! The tart is not too sweet, so the flavors of the fruits really shine. I’ve kept the peelings on the pears, they will become beautifully tender, but you can go ahead and peel them if you like.
You want the pears to be at the exact state of ripe where you would like to eat them, not over ripe, and not rock hard.
I have used local ginger here, but any plump ginger from your market will work well. Peel if the skins are really hard.
I’ve used my basic pastry crust here, but you can use any favorite recipe of your own and make it using vegan butter.
Pear, Raspberry, and Ginger Tart
4 large perfectly ripe pears
1 pint raspberries
1 tbsp. fresh ginger, grated
½ tsp. ground ginger
¼ cup brown sugar
Juice and Zest of one lemon
2 tbsp. cornstarch
1 tbsp. raspberry liquor
Pinch of salt
2 tbsp. Apricot jam
Roll out your pastry, and line a tart shell, keeping the thickness even. Press well into the sides of the pan so that the definition of the sides of the tart is crisp, and level off the top.
Cut the pears in half lengthwise and use a small melon baller to take out the core. With a paring knife, remove any deep stem channels.
Take one pear and cut across the bottom of both fat ends of the sides, removing a “c” shaped piece from each end. This will be the center of the top of the tart, look at the photo. You can also just fill in the center any way you like with chopped up pears or raspberries.
Cut each pear half in half again, lengthwise, and each quarter into thirds, lengthwise, 12 total for each pear. Reserve 16 slices, these will top the tart in a decorative fashion.
Chop the rest of pear slices into thirds or fourths, and place all pear pieces gently in a bowl. Set aside 17 raspberries and place the rest of them in the bowl with the pears.
Mix together well the gingers, brown sugar, lemon juice, cornstarch, raspberry liquor, and salt.
Pour this over the fruit, and gently mix.
Remove the 16 pear slices, and dump the rest of the fruit into the pie shell.
Arrange the 16 slices on top, starting at the outside edge, and nestle a raspberry in each core cavity. Add the two half rings of pear in the middle, and fill this with a raspberry.
Bake at 350 for 55 to 65 minutes, or until the tops of the dough look nicely browned, the fruit is soft, and the juice is bubbling. If the juice is not bubbling, the cornstarch will not activate and the filling won’t set.
Once the tart is cooled, heat the apricot jam in a microwave for 20 seconds or until warmed. Bruch over the entire top of the tart to make it shiny and beautiful. This is a simple trick, but it makes such a difference on any fruit tart!
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