Preheat oven to 375°F.
Roll out pastry to about
10 inches round. Place on a baking sheet, sprinkle with a dusting of flour
and sugar, and set aside in a cool place.
Cut pears in half lengthwise,
remove stem and scoop out core with a small melon scoop. Rub with lemon
juice and set aside.
In a food processor,
grind the ginger, oats, butter, almonds, sugar, flour and cranberries
till they form a coarse paste. (You can add some chopped, peeled pear
if you like.)
Fill the cavity of each
pear with ginger paste (don't worry about being neat, but don't overfill)
and place pear halves in a starburst shape (cut side down, stem end toward
center) on pastry. Roll edges of pastry up to form a scalloped edge against
the fruit. It should look rustic rather than perfect.
Mound extra ginger paste
in center of tart. (If there's lots left, sprinkle between pears, too.)
Scatter sliced or slivered almonds over entire tart. Dot with butter and
sprinkle with sugar. Garnish with whole or sliced crystallized ginger
and/or dried cranberries.
Bake in preheated 350°
F oven for 30-40 minutes or till fruit is soft and pastry is golden.
Cool slightly and serve
with whipped cream or vanilla ice cream.
Yield: One tart
This recipe from www.inmamaskitchen.com
read Stacy's article
on pears back to holiday dessert recipes - Thanksgiving and Christmas
Happy holiday cooking!