Ginger-Pear Tree Tart - Recipe from Scratch

      On the first day of Christmas, our beloved sends us a pear tree, and this festive tart offers a delightful tribute to that present. Designed to resemble a Christmas tree, the flaky and buttery rough puff pastry is filled with pears that have been softly stewed with a hint of ginger, allowing their subtle sweetness to come through. A final brush of apricot preserves provides a jewel-like finish and a bit of holiday sparkle, making it ideal for sharing.

      Makes 1 tart

      ½ cup (113 grams) unsalted butter

      ½ cup (100 grams) granulated sugar

      2 teaspoons (2 grams) grated fresh ginger

      1 pound (454 grams) fresh pears (approximately 2 pears), peeled, halved, cored, and sliced into ¼-inch thick pieces

      Rough Puff Pastry Dough (recipe below)

      1 large egg (50 grams)

      1 tablespoon (15 grams) water

      Sparkling sugar, for sprinkling

      ¼ cup (80 grams) apricot preserves

      Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large saucepan, melt the butter and granulated sugar over medium heat, whisking frequently until the sugar dissolves (avoid letting it caramelize). Add the ginger and mix in the pears, stirring often until the pears start to soften, about 4 to 6 minutes. Using a slotted spoon, move the pear slices to the prepared pan. Allow them to cool completely before using, or cover and refrigerate for up to 24 hours.

      On a lightly floured surface, roll out the Rough Puff Pastry Dough into a 14x12-inch rectangle, ensuring one short side is facing you. With a sharp knife, gently score the dough into a Christmas tree shape. At the center of the nearest short side, draw the tree trunk, 4 inches wide and 2 inches long. Mark the center on the opposite short side. From the center point at the top, create 4 (3-inch tall) sections along one long side and mirror those marks on the other long side. Once satisfied with the shape, cut out the tree and remove any excess dough. Transfer the tree to the prepared pan and refrigerate for 30 minutes.

      Next, arrange the cooled pear slices on the chilled pastry, leaving a ½-inch border around the edges. In a small bowl, whisk the egg and 1 tablespoon of water together, and brush this mixture along the edges of the dough. Sprinkle with sparkling sugar. Bake for 25 to 30 minutes, or until the pastry turns golden brown, rotating the pan halfway through. Once baked, brush the hot tart with preserves and let it cool for 10 minutes. It can be served warm or at room temperature.

      Let us know how it turned out!

      Rough Puff Pastry Dough

      Makes 1 large tart or pastry

      1⅓ cups (303 grams) cold unsalted butter, cubed

      2¼ cups (281 grams) all-purpose flour

      2 teaspoons (6 grams) kosher salt

      ½ cup (120 grams) ice water

      To begin, freeze the cold butter until firm for about 15 to 20 minutes. In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, flour, and salt at low speed until the butter is just coated with flour. With the mixer still on low, gradually add ½ cup (120 grams) of ice water, beating just until the dough starts to come together, around 1 minute, stopping to scrape the sides and turning the dough to ensure even hydration (large butter pieces are acceptable, and a few dry bits can remain). Turn the dough out onto a lightly floured surface and roll it into a 4-inch square. Wrap it in plastic wrap and chill for 45 minutes to 1 hour.

      On a lightly floured surface, roll the dough into an 18x10-inch rectangle, adding flour to the surface and the top of the dough as needed. Fold the dough into thirds like a letter, then rotate it 90 degrees and roll it back into an 18x10-inch rectangle, folding it into thirds again. Repeat this process for a third and final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (If the butter becomes too soft during any of the folds, wrap the dough and place it in the freezer until the butter firms up again, checking every 5 minutes.)

      Note: Keep any scraps of Rough Puff Pastry Dough for making ornaments for the tree. Roll out the scraps slightly thinner, cut out desired shapes, dock them with a fork, and refrigerate as instructed. Brush with egg wash, sprinkle with sparkling sugar, and bake until golden, about 5 to 10 minutes. Place the ornaments on the tart just before serving.

      Let us know how it turned out!