Fresh Ginger-Pear Tart

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   ["Prepare tart crust (my favorite recipe for pate sucree is from Cook's Illustrated). Bake according to directions. Brush with egg yolk with pastry brush, then bake another 2-3 minutes, until egg is set.", "Peel the pears, and slice into 1/8"" slices. Toss with lemon juice and ginger in a medium bowl.", "Arrange pear slices in layers in prepared tart shell. Sprinkle turbinado sugar over the top.", "Bake at 350 degrees for 40-50 minutes, until pears are tender and top is slightly browned. Let cool completely in tart pan on cooling rack. Carefully remove from tart pan by removing outer ring and using thin, flat spatula to detach it from the bottom of the pan, and slide onto completely flat serving plate. Serve the same day you make the tart."]

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