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1
In an electric mixer, beat the butter at moderate speed until softened.
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2
Add the 1/3 cup flour, the confectioners' sugar, ground almonds, egg, vanilla and salt.
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3
Beat until well blended, scraping down the sides of the bowl once or twice.
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4
Add the remaining 1 1/4 cups flour and beat on low speed just until incorporated; do not overmix.
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5
Divide the dough in half; flatten each half into a disk, wrap in wax paper and refrigerate for at least 1 hour or overnight.
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6
Line 2 baking sheets without sides with parchment paper; dust very lightly with flour.
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7
Place 1 pastry disk on a prepared baking sheet; the dough will be sticky.
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8
Working quickly and using as little extra flour as possible, roll it out to an 11-inch round about 1/8 inch thick.
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9
Repeat with the other pastry disk.
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10
Refrigerate until firm, about 1 hour.
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11
Flip 1 round of dough into a 9-inch fluted tart pan with a removable bottom.
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12
Peel off the parchment paper.
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13
Fit the dough into the pan, gently pressing into the bottom and against the sides of the pan.
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14
Prick the tart shell all over with a fork.
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15
Repeat with the other round of dough.
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16
Freeze the tart shells for at least 30 minutes or up to 1 week.
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17
Preheat the oven to 375.
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18
Bake the tart shells for 10 minutes, then set aside to cool.
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19
Leave the oven on.
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20
Using a small sharp knife, peel, quarter and core the pears.
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21
Slice them lengthwise 1/4 inch thick.
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22
In a medium bowl, whisk the cream with the eggs, granulated sugar and ground almonds.
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23
For each tart, arrange the pear slices in concentric circles, sprinkle the ginger over the pears and carefully pour the custard filling over the fruit.
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24
Bake the tarts for 25 to 35 minutes, or until the custard is firm and the crusts are browned.
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25
Transfer the tarts to a rack and let cool to room temperature before serving.
