Ginger Pear Chiffon Tart
One Ginger Tart Crust, prebaked (see below), or
Classic Pate Brisee crust, prebaked
- one 17.5 ounce cans pear halves In heavy syrup
- 1 package gelatin
- 2 tablespoons COLD water
- ¼ cup boiling water
- 2 tablespoons freshly grated ginger
- 1 tablespoon lemon juice
- 2 tablespoons Poire William
- 1 teaspoon vanilla extract
- pinch of salt
- 2 ½ cups heavy cream, whipped to medium peaks
- one 17.5 ounce cans pear halves (in heavy syrup)
- 1 teaspoon arrowroot½ teaspoon lemon zest½ teaspoon freshly grated ginger
- ¼ cup sugar
For filling: In bowl of food processor fitted with the metal blade, puree the pears and syrup until very smooth. In small bowl, sprinkle gelatin over COLD water, allow to stand to absorb all of the water. Then stir in the boiling water to dissolve. When all of the gelatin has dissolved, add it to the pear puree, with the ginger, lemon juice, Poire William, vanilla extract and salt. Pulse food processor to combine. Add about one quarter of the whipped cream to the pear mixture, pulse to combine. Then gently pour the pear mixture over the remaining whipped cream and fold to combine. Pour immediately into the prepared pastry shell. Chill at least 30 minutes.
For glaze: Drain pears, and set them aside, reserving the syrup. In a small bowl, stir arrowroot into 1 tablespoon of the syrup; set aside. In small skillet, add remaining pear syrup, lemon zest, ginger and sugar. Bring to a boil over high heat, reduce to 1/4 cup. While stirring, add the arrowroot mixture. Boil until thickened slightly. Allow to cool to room temperature.
To assemble: Slice the drained pear halves thinly into fans. Gently place atop filling in pastry shell. Coat the pears with the cooled glaze. Chill to set. May be stored in refrigerator up to 3 days, or frozen up to three weeks.
For Ginger Tart Crust:
(Yield: pastry for TWO 9” tarts)
- 11⁄3 cup flour
- 2 teaspoons ground ginger
- 1⁄2 teaspoon salt
- 2 teaspoons freshly grated ginger
- 10 tablespoons butter, CHILLED, cut in small cubes
- 4 to 5 tablespoons ice water
Sift flour, ground ginger and salt; stir in freshly grated ginger. Add butter cubes to flour ixture, cut in until pieces are about half the size of a pea. By hand, add 3 tablespoons ice water; bring mixture together with scraper. Add more water very slowly as necessary, taking care not to add too much. The dough should not be sticky or too soft to handle. Divide dough into two equal portions; shape into two balls, flatten into disks. If the dough is reasonably cool, you may work it immediately, or wrap and chill at 15 minutes. If you are preparing only one tart, freeze remaining pastry up to 2 months for another use.
On a lightly floured surface flatten and roll pastry, each time ROLL, SLIDE and TURN. Add flour as necessary. Check thickness; roll to 1⁄8 inch. Roll pastry around rolling pin; transfer to tart pan. Cut off bit of excess, roll in flour, and use as a “pusher” to press edges to side of pan. Trim top with rolling pin. Go around top edge of pastry with thumb pushing up “thumbing up.” Chill on tray in the freezer 30 minutes. Prick bottom and sides of pastry shell with fork. Blind bake, as below, or fill and top. Bake at 375°F until pie is done.
**To blind bake: Preheat oven to 375°F. Line pastry shell with baking cartouche. Fill with pie weights, pressing out to edge of pastry. Bake until edges are golden brown, about 10 minutes. Remove pie weights and cartouche. Return to oven; continue baking 3 to 4 minutes longer. Pastry is done when bottom is dry. Cool on rack.