Instructions

Line the base of the tart pan with parchment paper.

Prepare the pastry according to the instructions and place the dough onto a sheet of parchment paper dusted with flour. 

Layer a sheet of plastic wrap over the dough and roll (over the plastic) into a rectangle slightly larger than your tart pan, about ¼-inch  thick.  (If using a round pan, fashion into a circle.)

Transfer to the parchment-lined pan, plastic wrap facing up. Press the dough into the mold, through the plastic wrap, smoothing the edges with your fingers. Refrigerate for 40 minutes to firm the dough.

Preheat oven to 375°F  

Prick the bottom of the tart with the tines of a fork. Bake in the preheated oven for 10 - 12 minutes until the pastry is partially set.

The dough is partially baked before the parchment (or foil) and pie weights are added. I learned the hard way that some doughs, especially sweet ones, can stick to the parchment, causing the pastry to tear when the parchment is removed.

Remove the partially set tart from the oven, carefully line it with foil or parchment, fill with pie weights and bake for another 20 minutes. Remove the pie weights and cool the tart on a wire rack for at least 30 minutes. Do not remove the tart pan.

‍

Almond Cream Filling

Pulse the almonds in a food processor until the nuts are mostly fine-textured with some irregular coarse pieces. (I enjoy the crunch of almonds, so I do not process them too finely.)

Combine the butter and 1/2 cup (125 mL) granulated sugar in either the bowl of a stand mixer (fitted with the paddle attachment) or a medium bowl and mix until the mixture is light. Add the eggs, ginger and ground almonds.

‍

Putting It All Together

Spread the filling onto the cooled, partially cooked pastry, smoothing the mixture with a spatula. (Any leftover filling can be cooked separately in a buttered ramekin.) 

Peel, core and halve the pears. You may have to trim the pears to sit level in the almond filling. (If one pear half sits higher than the other, for example, trim the cut side so the pears are level and cook evenly). Gently push the pears into the almond filling, cut side down, to nestle them in the mixture. Brush the pears with whipping cream and sprinkle with sugar.

If using a round pan, position the pear halves in a circle with the cut sides down and the narrow ends toward the centre of the tart. 

Place the tart on a baking tray and cover with foil to prevent burning. Bake until the filling is cooked through and slightly puffed, anywhere from 30 - 40 minutes.

Cool on a wire rack. Do not remove the pan until the tart has completely cooled. Serve at room temperature.

Delicious paired with Caramel Sauce.