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Amazing Ginger-Pear Crumble Tart with Brown Butter (45 min)

Ginger-Pear Crumble Tart with Brown Butter
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Enjoy this warm Ginger-Pear Crumble Tart featuring the rich, nutty flavor of brown butter. This recipe balances comforting tradition with a fresh twist, perfect for a rustic winter dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes, plus 2 tablespoons for browning
  • 1/4 cup ice water
  • 4 ripe but firm pears, peeled, cored, and sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the brown butter: Melt 2 tablespoons of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and brown bits form at the bottom, smelling nutty. Immediately pour the brown butter into a small bowl to stop cooking and let it cool slightly.
  2. Make the crumble topping: In a large bowl, whisk together the flour, oats, brown sugar, salt, and ground ginger. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cooled brown butter until just combined.
  3. Add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half. Form one half into a disk, wrap it, and chill for at least 30 minutes. Keep the other half chilled for later.
  4. Prepare the filling: In a separate bowl, gently toss the sliced pears with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch until the pears are evenly coated.
  5. Assemble the tart: Press the chilled dough disk evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Pour the pear filling into the crust.
  6. Create the topping: Take the reserved dough half and crumble it evenly over the pear filling.
  7. Brush the edges of the crust lightly with the beaten egg wash.
  8. Bake the tart at 375 degrees F (190 degrees C) for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the tart cool on a wire rack before slicing and serving.

Notes

  • For the best flavor, use Bosc or Anjou pears, as they hold their shape well during baking.
  • If your brown butter cools too much and solidifies, gently warm it for a few seconds before incorporating it into the crumble.
  • Serving this tart slightly warm enhances the aroma of the ginger and brown butter.

Nutrition

Find it online: https://spoonsprout.com/ginger-pear-crumble-tart-brown-butter/