Sweet Tart Dough
1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
9 Tablespoons cold, cubed Organic Valley Cultured Butter
1 egg yolk
1 ½ lbs firm, but ripe pears
½ cup sugar
2 Tablespoons lemon juice
2 Tablespoons candied ginger, finely chopped
½ teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 ½ cup oats
1 cup flour
2/3 cup brown sugar
¼ teaspoon salt
12 Tablespoons Organic Valley Cultured Butter
For the Dough: In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse until the mixture begins to clump a bit.
Lightly butter a tart pan and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Alternately, you can pat the dough into a circle, wrap it in plastic, and chill it for 2 hours. After 2 hours, roll the dough in between two lightly floured pieces of parchment paper into a 12'' circle and gently lay it into the pan, making sure to press the dough gently into the sides and bottom of the pan. You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Use a fork to poke holes in the bottom and sides of the dough. Freeze the tart shell for 30 min.
Preheat your oven to 375º and line the shell with a buttered piece of aluminum foil. Bake the tart shell on a baking sheet until it is lightly golden 20-25 minutes. Cool the shell on a rack while you prepare the rest of the tart.
Filing: Peel and slice the pears very thinly. In a large bowl toss the pears with the rest of the ingredients. Fill the cooled tart shell with the pear mixture
Crumb Topping: In a medium skillet, Brown the butter over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Set aside to cool.
Combine the flour, sugar, salt and spices in a large bowl then add the cooled butter and mix thoroughly. Spread over the pear mixture and bake the tart for 25-30 minutes or until the pears are cooked through and the crumb topping is golden brown. This tart tastes best on the day it is made.
1 ½ cups Organic Valley Heavy Cream
1 Tablespoon sugar
⅜ teaspoon cinnamon
⅛ teaspoon cardamom
¼ teaspoon ground ginger
a few grates of fresh nutmeg
Combine all ingredients in a large bowl and whip until medium peaks form.
Recipe Credit: Yossy Arefi
© Organic Valley