Ginger Pear Tart baked in Vintage Corning Ware

My sweet mom never lets me leave her house without food to-go. Even if she hasn’t cooked anything, she will look in her fridge and give me something to take. I love that about her, she has always been selfless and giving. She recently gave me a lot of pears! I could only eat so many, so I began to look for ideas on how to bake with them. I also froze 20 of them, I sliced them up and they are ready for smoothies or other baking ideas.

The original Ginger Pear Tart recipe I looked up on Pinterest had a few ingredients that I did not have at home. I would normally go to the store and buy my missing ingredients, but with COVID-19 now being part of our lives, I have learned to substitute and just find other ways to use what I have to avoid going out. I substituted and changed the measurements of a couple of ingredients, so now it’s a new recipe lol. So here is what worked for me.

I used my bake and broil tray to bake it and served it on my Centura lunch plates. I do want to comment that I used parchment baking paper and I regretted not using my Silpat baking mat. The parchment paper was a bit difficult to take off the bottom of the tart.

Other than me cutting the pears, my son did everything else. This is a really fun recipe to bake with your kids. Perfect for a family home brunch!

My mother-in-law has a pear tree and I can’t wait for those pears too!

Ingredients

1 sheet of frozen puff pastry (my local store sold them in a bag of 1 refrigerated)

2 ripe pears, washed and sliced very thinly

4 TBS melted butter

2 TBS brown sugar

1 TBS vanilla paste

1 tsp ginger powder

½ tsp cinnamon

Directions

1. Preheat oven to 400F, add the puff pastry to floured surface. I cut the sheet to fit into my baking and broil tray. Trim off some of the puff pastry so that it fits your baking tray.

2. If the pastry sheet is frozen, let it thaw out a bit, I had mine in the refrigerator so it was ready.

3. Place in a lined parchment paper baking tray/sheet

4. You’ll want to score the edges of the puff pastry to almost draw a picture frame. About 3/4” from the edge of the pastry. That will allow the edges to rise, like my photo.

5. Combine the melted butter, brown sugar, ginger, vanilla and cinnamon in a small bowl.

6. Brush the pastry sheet with a layer of the butter-sugar mixture. Layer the pears inside the “picture frame”. Create a fun pattern of your choosing.

7. Brush the top of the pears with the butter-sugar.

8. Bake for 15-18 minutes and let it cool for 10 minutes, it will still be slightly warm and perfect!