Ginger Pear & Walnut Tart

It may not officially be Fall just yet, but it’s certainly cooled down in my neck of the woods.

Windows are wide open today and there’s a cool breeze flowing through my house, and I have on socks.

You may wonder what that has to do with this sweet Ginger Pear & Walnut Tart.

Well, it just feels so much like Fall, and this is one fantastic dessert that suggests the Fall season is definitely upon us.

While the fanned-out, pear halves really help to elevate this dessert into a visual treat, it’s the rich flavor that truly packs a punch with the combination of brown sugar and butter with smooth hues of vanilla and ginger throughout.

The tart bottom is flaky and lightly sweet, with tiny walnut pieces embedded into the crust that give it a speckled appearance.

Bosc Pears are the centerpiece of this dessert.

I love the beautiful, cinnamon brown skin of the Bosc variety, which are known for their long stems, and elongated necks with a slightly plump belly.

The brown coloring give these pears an especially rustic appearance which lends itself really well to still life photos like the image above.

OK, let’s get started.

After peeling the pears and slicing them in half, you’ll need to poach them for a short time.

It’s important to not poach them for too long for this recipe because you’ll need the pears to remain fairly firm to hold their shape on top the tart.

That makes for easier slicing too, when cutting the halves in a fan shape.

Of course, there a ton pie weights out there but I really like these natural clay weights. The rustic and varied coloring of is so appealing. This is not sponsored in any way, but if you like these as much as I do, you can find these pie weights HERE.

Meanwhile, like many tarts, this recipe calls for the crust to be blind baked which involves baking the crust prior to filling it. Use parchment paper to separate the weights from the crust.

Pie weights help to prevent air pockets from forming and also helps to ensure less crust shrinkage and puffing of the crust. Using weights during the blind bake also helps create an even and more evenly baked crust.

This recipe calls for walnuts but pecans or chopped macadamia nuts would be equally yummy. There are nuts in the crust recipe too.

However, if the tart lovers in your life have nut allergies, it’s perfectly fine to skip the nuts altogether. The tart and filling will still taste great.

I really do like the look of the stems still attached to the pear for this recipe but they need a little extra protection.

Just before you pop the tart into the oven, take a small piece of foil and gently wrap around each pear stem. This will prevent the stems from scorching or outright burning during the baking process.

The full recipe is a just bit further down in this post and next up, I hope you enjoy my latest example of beautiful food on the move with my latest Food in Motion video segment.

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Food in Motion

The texture of this filling reminds me a little bit like pecan pie, but this tart definitely has it’s own profile.

Also, if you love pears, I have a couple of other recipes from previous posts that may strike your fancy.

Pear and Pecan Cake

Pear Gallette

Every slice of this tart delivers a burst of delicious flavor, with each bite made even more tasty against the gentle backdrop of the ginger-infused poached pears.

I hope you’re inspired to give this Ginger Pear and Walnut Tart a try.

Thanks for stopping by.

See you back here next time. ♥