I was so excited when I opened the mail the other day and saw that my latest shipment of Walkers shortbread included some Stem Ginger cookies. Along with Highlanders, they’re my very favorites! They have a really assertive ginger flavor, and are kind of like the best, butteriest gingersnaps ever. As tempted as I was to just eat them, I decided that I really wanted to make a recipe combining them with pears. The pear and ginger combination is just so perfect for fall.
I had some buttermilk in my fridge from when I made this blueberry-lavender coffee cake, and decided to use that instead of cream to create a tart filling. Oh my! The custard is faintly sweet with that great buttermilk tang to it. It’s almost like cheesecake… only not at all. Really, it’s just lovely. And perfectly wobbly.
The tart itself is delightfully delicate and is the perfect end to the heavier autumn meals that have started making an appearance on our table. It would also be great with a cup of tea as a mid-afternoon snack.
Walkers is generously offering a 25% discount on all orders (excluding sale items) placed on their website between now and Monday, September 23. To get in on the discount, use promo code HDFRUIT.
For the Crust:
- 1 package Walkers Stem Ginger Cookies crushed
- ½ stick butter melted
- ⅓ cup Gold Medal white whole wheat flour
For the Filling:
- 1-1/2 cups buttermilk
- 1 egg lightly beaten
- ⅔ cup sugar
- ¼ cup Gold Medal white whole wheat flour
- ½ teaspoon vanilla
For the topping:
- 2 pears
- 1 teaspoon honey
- 1 pinch nutmeg
- Preheat oven to 350ºF.
- Combine the crust ingredients until they're the consistency of damp sand; press into the bottom of a 10-inch round tart pan.
- Combine the filling ingredients in a small saucepan; whisk well to combine. Cook over medium heat for 3-4 minutes or until it begins to bubble and thicken. Pour over the tart crust.
- Peel the pears and add them to a clean saucepan. Cover with water, stir in honey. Simmer 10 minutes, or until pears begin to soften. Drain and slice. Arrange pear sliced over buttermilk custard. Sprinkle with nutmeg.
- Bake for 20-25 minutes, or until custard is set and pears begin to brown. Cool completely. Serve chilled.
Disclosure: As an official Walkers Blogger Ambassador, I receive several shipments of cookies throughout the year for free. I was not compensated in any other way.