Harvest Pie
A French half-open tart featuring candied pear slices wrapped in flaky puff pastry, with a bright lemon-ginger aroma.
Ingredients
Puff pastry dough
500 g
Pear (use a slightly firm variety such as "Bosc pear", peeled, cored, and cut into thick slices)
2 kg
Fresh ginger (grated)
2 pinches
Egg yolk
1
Lemon juice
juice of 1 lemon
Brown sugar
60 g
Instructions
1
Prepare the pears
Peel the pears, cut them in half, remove the cores and seeds, and cut into thick slices. Drizzle with lemon juice.
2
Seasoning
In a bowl, mix the brown sugar with the shredded ginger. Sprinkle the spiced sugar over the pear slices and gently toss by hand so the fruit absorbs it fully.
3
Assembly and Baking
Roll the dough into a large round about 40 cm in diameter and place it on parchment paper. Arrange the pear slices over half of the dough, leaving a 2 cm border. Fold the other half of the dough over and pinch with your fingers to form a crimped edge. Brush the surface with the beaten egg yolk. Bake in the oven for about 40 minutes until golden. Apples can be used instead of pears.
