Spicy Pear and Ginger Tart

For the dough

• Beat the flour, sugar and butter in a mixer for about 2-3 minutes on high speed using the whisk attachment, until the butter has completely broken down.
• Lower mixer’s speed and add 1 egg. The color of the flour has to become slightly yellow and the texture should be like breadcrumbs.
• If the mixture is too stiff, gradually add the chilled water, until the ingredients come together to form a dough that is soft enough to work with.
• When ready, wrap the dough in plastic wrap and refrigerate for at least 1 hour so it can rest.
• Grease a 25 cm round tart pan with butter and dust with flour. Set aside until needed.
• Place the dough between 2 large sheets of parchment paper, making sure dust both the dough and parchment paper generously with flour.
• Roll out the dough in between the sheets of parchment. If it doesn’t roll out easily, let it rest for 5 minutes at room temperature so that it can soften.
• When the dough starts to spread out a little, lift the parchment and dust with some more flour so that it can roll out easier. Add more flour if necessary, until the dough becomes as thin as 10 stacked pieces of paper.
• When ready, use your rolling pin to help you transfer the dough to the tart pan.
• Gently press the dough on to the bottom and sides of the tart pan with your hands so that it can fit nicely and stick.
• Pierce the bottom of the dough with a fork to make little holes.
• Cover with 2 large sheets of plastic wrap in a crisscross manner.
• Add cooking weights or beans and cover with the plastic wrap again by folding it over.
• Preheat oven to 180* C (350* F) Fan.
• Bake with weights for 20 minutes.
• Combine the egg yolk with a small amount of water in a bowl to make the egg wash.
• After 20 minutes, remove the weights and plastic wrap from the tart and brush the surface with egg wash.
• Bake again for 10 minutes, until nice and golden.
• When ready, remove from oven and set it aside to cool.

For the filling

• Peel the pears and cut them into ½ cm slices.
• Transfer to a large bowl and add the 2 tablespoons of sugar.
• Cover bowl with plastic wrap and microwave for 4-8 minutes on high, stirring halfway through the cooking time, until the pears soften and release their juices.
• When ready, remove the plastic wrap and set aside to cool for 30 minutes.
• In a separate bowl, add the flour, brown sugar, 2 tablespoons granulated sugar, candied ginger, ginger powder, salt and melted butter.
• Mix until all of the ingredients are completely combined.
• Refrigerate for 10 minutes.
• In a food processor, beat the cranberries, remaining granulated sugar and fresh ginger for 3-4 minutes, until the cranberries are coarsely chopped.
• Drain the pears and discard the juices.
• Transfer to a bowl, add the cranberry mixture and mix thoroughly.
• Fill the tart crust with the mixture and scatter the candied ginger in small pieces over it.
• Bake for 30-40 minutes, until light golden.
• When ready, remove from oven and allow it to cool completely on a wire rack.