Ingredients
Crust
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 11 tablespoons (1 stick plus 3 tablespoons) cold, lightly salted butter, cut into pats
- 2 egg yolks, lightly beaten with a fork
Filling
- 1 cup currants
- 12 Seckel pears or 6 medium pears (about 1 1/2 pounds), ripe but not mushy, peeled, cored, cut into quarters and then into 2 or 3 lengthwise slices (if very large, cut the slices in half crosswise as well)
- 1/3 to 1/2 cup sugar, depending on the sweetness of the pears
- 1/2 teaspoon dried ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon rosewater (optional)
Method
Crust
- Lightly butter a 9-inch springform pan.
- In the work bowl of a food processor fitted with a metal blade, combine flour, sugar, butter, egg yolks (and rosewater, if used). Process until a cohesive dough forms.
- Press out the dough on the bottom and 1 1/4 inches up the sides of the prepared pan. Run your thumb around the rim to even it.
Complete the tart
Preheat the oven to 350° F
- Place the currants in a small saucepan. Cover with water and bring to a boil. Boil 1 minute, remove from the heat and let the currants stand for about 5 minutes.
- Drain the currants thoroughly and combine with the pear slices, sugar and spices.
- Carefully arrange the fruit in the crust.
- Bake for about 50 to 60 minutes at 350 until the crust is golden and the pears are tender.
