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