Pear-Ginger Custard Tart - unsalted butter

Method

• In an electric mixer, beat the butter at moderate speed until softened.
• Add the 1/3 cup flour, the confectioners' sugar, ground almonds, egg, vanilla and salt.
• Beat until well blended, scraping down the sides of the bowl once or twice.
• Add the remaining 1 1/4 cups flour and beat on low speed just until incorporated; do not overmix.
• Divide the dough in half; flatten each half into a disk, wrap in wax paper and refrigerate for at least 1 hour or overnight.
• Line 2 baking sheets without sides with parchment paper; dust very lightly with flour.
• Place 1 pastry disk on a prepared baking sheet; the dough will be sticky.
• Working quickly and using as little extra flour as possible, roll it out to an 11-inch round about 1/8 inch thick.
• Repeat with the other pastry disk.
• Refrigerate until firm, about 1 hour.
• Flip 1 round of dough into a 9-inch fluted tart pan with a removable bottom.
• Peel off the parchment paper.
• Fit the dough into the pan, gently pressing into the bottom and against the sides of the pan.
• Prick the tart shell all over with a fork.
• Repeat with the other round of dough.
• Freeze the tart shells for at least 30 minutes or up to 1 week.
• Preheat the oven to 375.
• Bake the tart shells for 10 minutes, then set aside to cool.
• Leave the oven on.
• Using a small sharp knife, peel, quarter and core the pears.
• Slice them lengthwise 1/4 inch thick.
• In a medium bowl, whisk the cream with the eggs, granulated sugar and ground almonds.
• For each tart, arrange the pear slices in concentric circles, sprinkle the ginger over the pears and carefully pour the custard filling over the fruit.
• Bake the tarts for 25 to 35 minutes, or until the custard is firm and the crusts are browned.
• Transfer the tarts to a rack and let cool to room temperature before serving.