Martha Rose Shulman'S Pear Ginger Tart Recipe

Name: Martha Rose Shulman'S Pear Ginger Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked [LINK]; For the pears:; 1 vanilla bean; 1 1/4 cups water (295 grams); Scant 1/2 cup sugar (100 grams); 2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears); 2 tablespoons chopped candied ginger; For the custard:; 1 1/2 teaspoons cornstarch (5 grams); 2 tablespoons sugar (30 grams); 2/3 cup whole milk (150 grams); 2 egg yolks; 1 teaspoon vanilla extract

Servings: persons

1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked [LINK]
For the pears:
1 vanilla bean
1 1/4 cups water (295 grams)
Scant 1/2 cup sugar (100 grams)
2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears)
2 tablespoons chopped candied ginger
For the custard:
1 1/2 teaspoons cornstarch (5 grams)
2 tablespoons sugar (30 grams)
2/3 cup whole milk (150 grams)
2 egg yolks
1 teaspoon vanilla extract

1
1. Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 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).
2
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.
3
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 4/5 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.
4
Note: You can make this without the ginger if you prefer

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked [LINK], For the pears:, 1 vanilla bean, 1 1/4 cups water (295 grams), and more.

Yes, Martha Rose Shulman'S Pear Ginger Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Martha Rose Shulman'S Pear Ginger Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions