- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
Firm-ripe Bosc pears are best; they won't thin the creamy filling.
1. Combine the flour and ginger. Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add to the flour mixture and stir until the dough comes together, adding water if needed. Gather into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes.
2. On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line the tart pan. Chill for at least 30 minutes.
3. Meanwhile, bring the cream and star anise to a boil over low heat. Remove from the heat and let stand for 1 hour. Whisk the egg yolks and granulated sugar. Remove the star anise from the cream, and whisk the cream into the yolks.
4. Melt the butter in a frying pan over medium heat. Add the brown sugar and stir until melted. Add the pears and cook, stirring occasionally, about 5 minutes, until tender and coated in caramel. Cool slightly.
5. Preheat the oven to 375°F (190°C), with a baking sheet in the oven. Arrange the pears in concentric circles in the tart shell, then pour in the cream. Place the tart pan on the baking sheet. Bake for 25–30 minutes, or until the filling is set. Let cool on a wire rack. Remove the sides of the pan and serve.
Freezing Information: Freeze for up to 3 months.
Nutritional information is based on 8 servings.