GINGERED PEAR TART PASTRY: 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 5 tablespoons chilled butter or stick margarine, cut into small pieces 5 tablespoons ice water FILLING: 3 Bartlett pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices (about 1 1/2 pounds) 1/3 cup sugar 2 tablespoons finely chopped crystallized ginger 1 1/2 tablespoons cornstarch 1 teaspoon ground cinnamon

Preheat oven to 375°F.

To prepare the pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.

To prepare filling, combine the pears and remaining ingredients; toss gently. Spoon filling into prepared crust. Bake at 375°F for 45 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 20 minutes.

8 servings.

1 Serving: Calories: 228 (Cal. from fat: 30%), Fat: 7.6g (Saturated: 4.8g), Cholesterol: 21mg, Sodium: 153mg, Carbohydrate: 39.1g, Protein: 2.4g.

[Cooking Light, October 2000]