Ma Tante'S Caramelized Pear & Ginger Tart

• 4 pears, large, bartlett, peeled and quartered, cut 1 1/2 - 2-inch thick slices
• 3 tablespoons butter
• 1/2 cup sugar, brown
• 2 teaspoons ginger, candied, finely minced
• 1 pie crust, unbaked
• 2 eggs, large
• 2/3 cup cream, hard (whipping cream)
• 6 tablespoons almonds, ground
• 4 teaspoons pear brandy (optional... may use pear nectar)
• 1 cup cream, whipped cream, garnish
• 1 teaspoon ginger, candied, shredded, garnish (optional)

1. Preheat oven to 400 degrees.
2. Peel and slice pears,
3. Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
4. Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
5. Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
6. Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
7. Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
8. When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
9. Enjoy, enjoy, enjoy!

bartlett, butter, sugar, ginger, pie crust, eggs, cream, almonds, pear brandy, cream, ginger

Taken from www.food.com/recipe/ma-tantes-caramelized-pear-ginger-tart-367871 (may not work)