Walnut Crusted Pear-Ginger Tart


If you’re like me, you just got a legion of pears in your produce box.

It was quite a thrilling experience though, I must say. This go-around, they were red pears! Huzzah! Growing up in Alaska, I’ve never seen red pears before (I don’t want your pity.) They were the most beautiful pears I’d ever laid my eyes upon and I knew they had to go towards something special. 

Everyone is poaching pears it seems, but I don’t know think that’s my thing. It seems a bit too stuffy of a dish. So very bovaristic. Besides, I don’t like the name. I find them intimidating. And I wouldn’t go as far to say that poached pears creep me out, buuut…yes. That is what I am saying. They’re weird and make me want to run away. All naked and strange. There is no logic for this, I am fully aware. 

“If you want to find happiness, find gratitude.”

— Steve Maraboli

Anyways, moving on. This tart. It’s an inspiring departure from the apple and pumpkin pies of the season. Such narcissists, don’t you think? Share the spotlight a little won’t you?Fresh ginger and juicy pear lay abed this sweet walnut and date crust. A novel dessert for this Thanksgiving. Just push aside the other desserts for later.

This ginger, I had just bought from the store and whoa doggy…it was spicy as hell!! I had to scrape off the ginger bits because I didn’t mince them as well as I intended. Doh! Use your brain and use a grater…unlike me. 

Walnut Crusted Pear-Ginger Tart

An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust. NOTES: Be sure to use grated fresh ginger, or a fresh ginger paste, or mince it into eternity. You don’t want a spicy little bite of ginger! Make sure to lay the tart pan on foil, it will boil over.

Yield: 10 slices (1 8″ tart)


  • — Crust–
  • 1 cup whole walnuts
  • 5 medjool dates, pitted
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. whole flax seed
  • ¼ tsp. pumpkin pie spice
  • splash of maple syrup
  • pinch of kosher salt
  • — Pears —
  • 3 large ripe (but not super ripe) pears, sliced into about 1/8 inch slices
  • 2 Tbsp. fresh lemon juice (half a lemon)
  • 2 Tbsp. vegan white sugar
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. brown sugar

Cooking Directions

  1. In a food processor, process all the crust ingredients for a few minutes until it about forms a ball.
  2. Press into a tart pan. Preheat oven to 350 F.
  3. Place the sliced pears and remaining ingredients, excluding the brown sugar in a medium bowl and toss well to coat.
  4. Arrange in the tart pan over the uncooked crust. Top with the brown sugar.
  5. Place the tart on a foil-lined baking sheet (don’t skip this!!) in the oven for about 40 minutes until the tops of the pears are slightly browned.
  6. Remove and allow to cool completely before removing from the tart pan.
  7. Serve warm, or chilled.

Dutch Word of The Day

Snow –> Sneeuw (snee-eww)

Good Deed of The Day

So…the insane amount of snow that blanketed Buffalo, fell just short of the disputed one-day snowfall record set in Valdez, Alaska in 1963. I have no words for this, and it’s not really related to the Good Deed of The Day, but…WHATISHAPPENING?! I still have no snow…in ALASKA! Now you know. Go tell your friends of your brilliant trivia. See the full story in our local Alaskan paper. 

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