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Pear Tart with Ginger and Vanilla

Adapted from Donna Hay. For this recipe I used Athen's Phyllo dough and the sheets are approximately 9 x 14 inches. If you use another brand, you can either cut the sheets in half (to approximately 9 x 14) or you can make a larger tart - if you choose to do that, double the filling ingredients and increase the pears to 4! Also, this tart should be eaten the day it is made to preserve the crunchiness of the phyllo. You can assemble the filling ahead of time and make the honey ahead as well. Then all you need to do is assemble the tart which goes together very quickly.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories:

Ingredients

  • 1 - 16 oz pckg. of phyllo dough thawed according to mfg's instructions
  • 1 cup good ricotta cheese - preferably home made
  • zest from 1 lemon
  • 1 Tbsp. minced candied ginger
  • ¼ cup superfine sugar plus 2 Tbsp.
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 stick unsalted butter melted
  • 2 Korean pears sliced into ⅛ inch thick slices
  • powdered sugar (for dusting
  • Vanilla Honey:
  • ¼ cup good quality honey
  • ½ vanilla bean split and seeds scraped OR 1 tsp. vanilla bean paste

Instructions

  • Pre heat the oven to 400 degrees. Grease a sheet pan and set aside. In a medium bowl, combine the ricotta, lemon zest, ginger, ¼ cup sugar, vanilla and the egg. Whisk to combine. Set aside.
  • Place one sheet of the phyllo dough ont he sheet pan and brush with the melted butter. Top with another phyllo sheet and brush with butter. Repeat until you have 8 sheets of phyllo stacked. Using a spoon, dollop the ricotta filling down the center of the phyllo, leaving a 1 ¼ inch border all around. Place the pear slices on top of the ricotta, overlapping the slices. Fold the edges of the phyllo up and over the pear slices. Brush the pears and phyllo with the remaining melted butter and sprinkle with 2 Tbsp. of the superfine sugar.
  • Bake for 20 - 25 minutes until the phyllo is golden brown. Remove from oven and cool.
  • While the tart is baking, in a small saucepan combine the honey with the vanilla bean or vanilla paste and warm over low heat for a few minutes. Remove the vanilla bean.
  • To serve, slice the tart and place on plates. Dust with a little powdered sugar and drizzle with the vanilla honey.