Ginger Butterscotch Pear Tart
| Yield: | 1 servings |
| Categories: |
| FOR THE SHELL | ||
| 3/4 | c | Walnuts |
| 2 | tb | Sugar |
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 3/4 | Stick cold unsalted butter; cut into bits (6 | |
| ; tablespoons) | ||
| Raw rice for weighting the shell | ||
| FOR THE POACHED PEARS | ||
| 3 | Firm-ripe pears | |
| 2 | c | Dry red wine |
| 1 | Cinnamon stick | |
| 1 | c | Sugar |
| ***FOR THE GINGER BUTTERSCOTCH PASTRY | ||
| ; CREAM*** | ||
| 3 | lg | Eggs yolks |
| 1/2 | c | Light brown sugar |
| 3 | tb | All-purpose flour |
| 1/4 | c | Milk |
| 1 | tb | Unsalted butter |
| 1/4 | ts | Salt |
| 2 | ts | Grated peeled fresh gingerroot |
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