A great sounding tart -- pears cooked in their own juices in a crust of flour and pecans. The whole thing spiced up with the inclusion of ginger. Right up my alley!
Unfortunately for me, this crumble didn't turn out that great. It was dry. And, the pears never cooked down enough to be soft, and yet the crust was already too dark by the time I took it out of the oven. What are your ideas? Would it have helped to saute the pears first before even assembling the tart?
Real Simple Magazine
3 1/2 lb pears - Anjou or Bosc - peeled, cored, and quartered
1/2 tsp orange zest
1/3 c sugar
1/4 c flour
2 tsp ginger, grated
1 Pecan-Brown Sugar crust, pre-baked
Pecan-Brown Sugar Crust:
1 1/4 c flour
3/4 c pecan
1/4 c brown sugar
1/2 tsp salt
6 T unsalted butter, softened
1 egg, lightly beaten
2 T flour
1/4 c sugar
Preheat oven to 375.
In the bowl of a food processor fitted with a blade, combine the flour, pecans, sugar and salt until pecans are finely chopped. Add the butter and pulse until crumbs start to form. Add egg and pulse until the dough comes together. Chill for 20 minutes, or until needed.
Press 3/4 of the dough into a 9" pie plate, reserving the remainder for the crumble topping.
Slice each pear quarter into bite-sized pieces and place them in a lage mixing bowl. Add the zest, sugar, flour and ginger; toss gently. Spoon the fruit into the prepared crust.
To make the crumble topping, combine the reserved crust mixture, flour, brown sugar, and cinnamon in a small bowl. Sprinkle over the pear filling.
Bake until the topping is golden brown and the fruist is tender, 50-55 minutes.