This elegant winter dessert is packed with fresh pears and candied ginger.

Yield: Makes 24.



  • ​5 cups sliced quartered peeled pears
  • ½ cup packed golden brown sugar
  • 3 tbsp finely chopped candied ginger, divided
  • 2 tbsp fresh lemon juice
  • 2 tbsp salted butter, melted
  • 2 tsp vanilla
  • 4 tsp cornstarch
  • 24 frozen unbaked tart shells (3 inch)
  • 2 cups sweetened whipped cream, optional


  1. ​Preheat oven to 375°F.
  2. Combine pears, brown sugar, 2 tbsp candied ginger, lemon juice, butter and vanilla in a medium bowl. Add cornstarch and toss to coat.
  3. Place tart shells on large rimmed baking sheets. Spoon about 3 tbsp pear mixture into each tart shell.
  4. Bake, switching position of pans halfway through baking for evening browning, until pastry is golden brown and filling is bubbly, about 30 – 35 minutes. Cool tarts completely on a rack. Top with a dollop of whipped cream and sprinkle with remaining 1 tbsp candied ginger, dividing evenly. May be frozen for up to 2 weeks.
Nutritional analysis per 1 tbsp:

23 calories, 1.9 g fat, 0.6 g protein, 0.9 g carbohydrate, 0 g fibre, 59 mg sodium

Tip: Whipping cream doubles in volume when whipped. To get 2 cups sweetened whipped cream, place 1 cup whipping cream, 2 tbsp icing sugar and 1 tsp vanilla in a chilled stand mixer bowl. With the whisk attachment, beat whipping cream mixture until stiff peaks form.