Ginger-Pear Tart with Cranberries Walnuts Recipe

Ginger-Pear Tart With Cranberries Walnuts Recipe

Ingredients

Makes 8 servings

Crust

• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup vegan margarine, cut into small pieces
• 3 tablespoons ice water

Filling

• 5 ripe Bartlett pears, peeled, cored and halved lengthwise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon grated fresh ginger
• 3 tablespoons sugar
• 1 tablespoon cornstarch

Topping

• ¾ cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/8 teaspoon salt
• 1/4 cup vegan margarine
• 1/2 cup sweetened dried cranberries
• 1/2 cup chopped walnut pieces
• 1 tablespoon minced crystallized ginger

Method

1. Make the crust: In a food processor, combine the flour, sugar and salt and pulse to combine
2. Add the margarine and process until crumbly
3. With the machine running, stream in the water until the dough just starts to hold together, adding more water if needed
4. Do not overmix
5. Flatten the dough into a disk and wrap in plastic wrap
6. Refrigerate for 30 minutes
7. Roll out the dough on a lightly floured work surface to about 10 inches in diameter
8. Fit the dough into a 9-inch tart pan or pie plate and flute the edges
9. Set aside
10. Preheat the oven to 400°F
11. Make the filling: Cut the pears into 1/4-inch slices and place in a large bowl
12. Add the lemon juice, ginger, sugar and cornstarch and toss to combine
13. Set aside about 12 of the pear slices to top the tart
14. Spread the remaining pear mixture in the prepared crust, arranging the reserved pear slices concentrically on top
15. Set aside
16. Make the topping: In a medium bowl, combine the flour, sugar, ginger, cinnamon, allspice and salt
17. Cut in the margarine with a pastry blender until crumbly
18. Stir in the cranberries, walnuts and crystallized ginger
19. Sprinkle the topping over the pears and bake until tender, about 45 minutes
20. Cool on a wire rack before serving

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