I love easy recipes. I also like changing them up to cater to my personal tastes. So when I came across Pioneer Woman’s easy apple tart, the gears in my mind started turning on how I could alter this recipe to make other similar desserts for different seasons and moods. I had some Asian pears sitting in my fridge that needed to be eaten. Those seemed like a good substitute. And instead of brown sugar, ginger sounded like a good idea. When I went to my BFF’s house to make Beef Wellington, we also made this Asian pear ginger tart.
I have to say, this was delicious. I really like the spicy note the ginger gave to the sweet pear. We were munching away at the leftover pears in the bowl and thinking how good a compote of this would go on pork chops.
- 1 sheet of puff pastry
- 1½ – 2 Asian pears, cored, halved and thinly sliced
- 1 cup brown sugar
- 1tsp ground ginger
- Cut the puff pastry sheet in half length wise
- Toss the pears, sugar and ginger together.
- Let the mixture sit for 5 mins.
- Overlap the pear slices on the puff pastry.
- Bake in the oven @ 415 for 20 mins.
- Let cool, slice and serve.