By Martha Rose Shulman
- Total Time
- 1 hour
- Rating
- 4(225)
- Notes
- Read community notes
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
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Ingredients
Yield:1 tart, serving 8 to 10
- 19-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked
- 1vanilla bean
- 1¼cups water (295 grams)
- Scant ½ cup sugar (100 grams)
- 2large ripe but firm pears, peeled, cored and diced (about 360 grams/ ¾ pound / 3 cups peeled and diced pears)
- 2tablespoons chopped candied ginger
- 1½teaspoons cornstarch (5 grams)
- 2tablespoons sugar (30 grams)
- ⅔cup whole milk (150 grams)
- 2egg yolks
- 1teaspoon vanilla extract
For the Pears
For the Custard
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
168 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 2 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the ½ cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it’s great with yogurt or ice cream).
Step
2
The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
Step
3
Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart ⅘ of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Tips
- You can make this without the ginger if you prefer. It makes a lovely pear/vanilla tart.
- Advance preparation: You will need to begin this a day before you wish to serve, and the finished tart will keep for a couple of days in the refrigerator.
- Note: This tart is equally delicious without the ginger; pears and the vanilla make equally delicious partners.
Ratings
4
out of 5
225
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Cooking Notes
Laurie
Very tasty, but recipe needs adjusting. For 9" tart pan, needed 3 pears and more custard (use 2.25 tsp cornstarch, 3T sugar, 1 c milk, 3 egg yolks, 1.5 tsp vanilla). Poach pears in morning and drain 6 hours; overnight draining unnecessary. Ginger essential, no matter what recipe says.
Laurie
Use crystallized ginger (can often find in grocery bulk section) rather than GinGin candies. Though I love GinGin, they aren't the right thing to use here. You'll get better flavor and texture with actual crystallized ginger.
Martha Rose Shulman
Here is the link:
http://www.nytimes.com/2013/11/11/health/gluten-free-dessert-pastry.html
We will add it to the recipe.
Kerri H.
To be safe, get three pears instead of two.. Three pears gave me the suggested weight, as two didn't. I'd also make sure you get the gummier version of Gin Gin candies - I somehow bought the hard candy and it was a little tougher to deal with. Same taste overall though.
JillD
Too much water for pear cooking. Try 3/4 cp water. Use less sugar while cooking pears, try under 1/4 cp. For custard i did not include sugar, instead I used less milk and added some of the syrup run off and less vanilla since some is in the syrup.
KarenK
Put the drained vanilla syrup into a saucepan with some cornstarch. Stir until bubbling and thickened. Use as a warm vanilla pear drizzle on top of the tart when serving, along with some whipped cream. Delicious!!
Laura
This was a disappointment. It's easy to make, but looked and tasted bland and the custard was not enough to add texture or taste. There are so many other tart recipes that are much better - no need to make this one.
KarenK
Put the drained vanilla syrup into a saucepan with some cornstarch. Stir until bubbling and thickened. Use as a warm vanilla pear drizzle on top of the tart when serving, along with some whipped cream. Delicious!!
JillD
Too much water for pear cooking. Try 3/4 cp water. Use less sugar while cooking pears, try under 1/4 cp. For custard i did not include sugar, instead I used less milk and added some of the syrup run off and less vanilla since some is in the syrup.
Carolyn
I used this recipe instead for the crust. This way you don't need any special flour. %20Search%20Recipe%20Card&pgType=search&rank=13
Laurie
Very tasty, but recipe needs adjusting. For 9" tart pan, needed 3 pears and more custard (use 2.25 tsp cornstarch, 3T sugar, 1 c milk, 3 egg yolks, 1.5 tsp vanilla). Poach pears in morning and drain 6 hours; overnight draining unnecessary. Ginger essential, no matter what recipe says.
Kerri H.
To be safe, get three pears instead of two.. Three pears gave me the suggested weight, as two didn't. I'd also make sure you get the gummier version of Gin Gin candies - I somehow bought the hard candy and it was a little tougher to deal with. Same taste overall though.
Laurie
Use crystallized ginger (can often find in grocery bulk section) rather than GinGin candies. Though I love GinGin, they aren't the right thing to use here. You'll get better flavor and texture with actual crystallized ginger.
David Truog
In step 2, you write: "The next day prebake the pastry [ed: please link]" — could you add that link?
Martha Rose Shulman
Here is the link:
http://www.nytimes.com/2013/11/11/health/gluten-free-dessert-pastry.html
We will add it to the recipe.
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