Spicy Pear Tart
1 C. packed light brown sugar
1/2 C. unsalted butter
4 pears, peeled and cored
1 1/2 C. flour
1 C. sugar
1 t. baking powder
1 t. ground ginger
2 t. ground cinnamon
1/2 t. salt
2/3 C. canola oil
Sweetened whipped cream, optional
Preliminaries: Heat oven to 300 degrees. Wrap a 10-inch round springform pan in two layers of aluminum foil to prevent leaking.
Make the caramel: In a small saucepan, combine brown sugar and butter over medium heat. Cook, stirring constantly, for about 5 minutes, until butter and sugar caramelize. Pour caramel into prepared springform pan. Set aside.
Shred, slice the pears: Using large holes of a box grater, shred one pear. Slice remaining pears. In a medium bowl, combine the flour, sugar, baking powder, ginger, cinnamon and salt.
Assemble the tart: In a separate bowl, beat eggs and oil together. Stir in the shredded pear. Next, stir dry ingredients into egg mixture and pour over the caramel base. Arrange sliced pears on top in a concentric circle, starting from the center.
Bake the tart: Bake in preheated oven for 1 hour, 15 minutes, or until the base bubbles and pears are soft.
Presentation: Remove from oven and let cool slightly in the pan. Remove sides of pan. Slice and serve with whipped cream, if desired.
Makes 8 servings