This is a lovely, simple tart. I especially enjoy it served with a bit of custard, but it's also just fine on its own. It can be a bit tricky trying to find fruit equivalents here in North America, but I think your bosc pears are probably the best fit for this particular dish.

Ginger Pear Tart

Ingredients

• ~200g Dough
• egg (optional)
• 3 bosc pears, peeled and sliced thin
• 3 Tbsp. lemon juice
• 2 tsp. freshly grated ginger
• 1/4 c. turbinado sugar, divided

Directions

1. Roll out the dough into a large round to fit your tin. (I used 20cm/8" loose-bottom tart tin.)
2. Place it into the tin, pressing into the corners. Chill for at least 10 minutes.
3. Place a baking sheet on middle oven rack and preheat to 180°C (350°F).
4. Place some parchment paper in the pie shell. (Crumple the paper first to make it conform to the pie shell more easily.)
5. Fill with pie weights, beans, or sugar.
6. Bake at 180°C (350°F) for 20-25 minutes.
7. Remove the paper and weights.
8. If you have an egg (or a spare yolk or white handy), brush the bottom of the pie shell with some egg.
9. Return to oven and bake for another 3-5 minutes.
10. Meanwhile, toss pears with lemon juice, ginger, and 2 Tbsp. of sugar.
11. Add pears to pie shell in an even layer.
12. Sprinkle remaining sugar over the tart.
13. Bake at 180°C (350°F) for 35-40 minutes.
14. Serve with custard if desired.