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GINGERED PEAR TARTS
GINGERED PEAR TARTS
Ingredients
- 5 cups sliced quartered peeled pears
- ½ cup packed golden brown sugar
- 3 tbsp finely chopped candied ginger, divided
- 2 tbsp fresh lemon juice
- 2 tbsp salted butter, melted
- 2 tsp vanilla
- 4 tsp cornstarch
- 24 frozen unbaked tart shells (3 inch)
- 2 cups sweetened whipped cream, optional
Directions
- Preheat oven to 375°F.
- Combine pears, brown sugar, 2 tbsp candied ginger, lemon juice, butter and vanilla in a medium bowl. Add cornstarch and toss to coat.
- Place tart shells on large rimmed baking sheets. Spoon about 3 tbsp pear mixture into each tart shell.
- Bake, switching position of pans halfway through baking for evening browning, until pastry is golden brown and filling is bubbly, about 30 – 35 minutes. Cool tarts completely on a rack. Top with a dollop of whipped cream and sprinkle with remaining 1 tbsp candied ginger, dividing evenly. May be frozen for up to 2 weeks.
Nutritional analysis per 1 tbsp:
23 calories, 1.9 g fat, 0.6 g protein, 0.9 g carbohydrate, 0 g fibre, 59 mg sodium
Tip: Whipping cream doubles in volume when whipped. To get 2 cups sweetened whipped cream, place 1 cup whipping cream, 2 tbsp icing sugar and 1 tsp vanilla in a chilled stand mixer bowl. With the whisk attachment, beat whipping cream mixture until stiff peaks form.