Pear and Star Anise Tart with Ginger Crust Recipe

Name: Pear and Star Anise Tart with Ginger Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 1/2 tsp ground ginger; 6 tbsp cold butter, diced; 1 large egg yolk; 1 1/4 cups heavy cream; 5 whole star anise; 3 large egg yolks; 3 tbsp granulated sugar; 2 tbsp butter; 3 tbsp light brown sugar; 4 ripe Bosc pears, peeled, cored, and sliced; 9in (23cm) tart pan with a removable bottom; Baking beans

Servings: persons

1 1/4 cups all-purpose flour, plus more for rolling
1/2 tsp ground ginger
6 tbsp cold butter, diced
1 large egg yolk
1 1/4 cups heavy cream
5 whole star anise
3 large egg yolks
3 tbsp granulated sugar
2 tbsp butter
3 tbsp light brown sugar
4 ripe Bosc pears, peeled, cored, and sliced
9in (23cm) tart pan with a removable bottom
Baking beans

1
Combine the flour and ginger.
2
Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs.
3
Mix the egg yolk with 3 tbsp cold water.
4
Add to the flour mixture and stir until the dough comes together, adding water if needed.
5
Gather into a thick disk.
6
Wrap in plastic wrap and refrigerate for 30 minutes.
7
On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line the tart pan.
8
Chill for at least 30 minutes.
9
Meanwhile, bring the cream and star anise to a boil over low heat.
10
Remove from the heat and let stand for 1 hour.
11
Whisk the egg yolks and granulated sugar.
12
Remove the star anise from the cream, and whisk the cream into the yolks.
13
Melt the butter in a frying pan over medium heat.
14
Add the brown sugar and stir until melted.
15
Add the pears and cook, stirring occasionally, about 5 minutes, until tender and coated in caramel.
16
Cool slightly.
17
Preheat the oven to 375F (190C), with a baking sheet in the oven.
18
Arrange the pears in concentric circles in the tart shell, then pour in the cream.
19
Place the tart pan on the baking sheet.
20
Bake for 2530 minutes, or until the filling is set.
21
Let cool on a wire rack.
22
Remove the sides of the pan and serve.

824

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 1/4 cups all-purpose flour, plus more for rolling, 1/2 tsp ground ginger, 6 tbsp cold butter, diced, 1 large egg yolk, and more.

Yes, Pear and Star Anise Tart with Ginger Crust 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!

Pear and Star Anise Tart with Ginger Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions