Pear And Ginger Brown Butter Tart

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Recipe by: nancy silverton

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Steps

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Ginger brown-butter: slice the unpeeled ginger root into 1 / 4 inch rounds.

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Set aside.

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Sift flour and ground ginger.

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Set aside.

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Whisk together the eggs and sugar until combined.

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Beat in flour and ground ginger.

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Set aside.

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In a small saucepan , heat butter with vanilla bean and ginger root over high heat until brown and foamy.

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Continue heating until bubbles subside and the butter is dark brown and smoking.

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Whisking continuously , pour hot butter in a steady stream into the egg mixture.

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Combine well.

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Strain and discard vanilla bean and ginger root.

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The ginger brown-butter can be made to this point and refrigerated for a week.

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Warm to room temperature before using.

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Poaching the pears: combine all ingeredients except pears in a stainless steel saucepan.

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Peel , halve and core pears and drop immediately into liquid.

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Place a clean kitchen towel over the pears on the surface of the liquid , to keep them submerged.

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Bring to a boil and reduce heat to just below a simmer until .

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Ingredients

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pastry dough, fresh gingerroot, flour, ground ginger, eggs, granulated sugar, vanilla bean, unsalted butter, pears, sugar syrup, water, vanilla beans, lemon juice