Brown Butter Pastry

• ¼ cup butter
• 1¼ cups King Arthur all-purpose flour + extra for dusting workspace
• 2 tbsp vegetable shortening, chilled
• 1 tbsp sugar
• ¼ tsp salt
• 4-5 tbsp ice water
• ¼ cup whole milk
• 2 tbsp sugar for topping tart

Tart Filling

• ¼ cup sugar
• 4 tsp all-purpose flour
• 1-2 tbsp minced crystallized or candied ginger
• 4 cups peeled & sliced pears (about 4-6 medium pears)
• 1 tbsp lemon juice
• 2 tbsp honey
• 4 oz goat cheese, room temperature
• 3 tbsp sliced almonds

Special Equipment

• dough cutter
• parchment paper
• rolling pin
• pastry brush
• baking sheet

Brown the Butter

1. Melt butter over medium heat, swirling the pan as the butter melts, until butter is light brown.  This should take about 5 minutes but watch it carefully so it does not burn
2. Pour melted butter into a bowl, then chill until solid

Make the Dough

1. In large bowl, add flour, butter and shortening and cut in with a pastry cutter or fork
2. Add sugar and salt and mix in with a pastry cutter until pieces are the size of peas
3. Sprinkle in 4-5 tbsp of ice water, 1 tbsp at a time, over mixture, tossing with a fork until moistened
4. Form dough into a ball
5. On lightly floured parchment paper, flatten the ball of dough and roll pastry from the center-out into about a 13" circle (does not need to be perfectly round) and set aside

Make Filling

1. Combine sugar, flour and ginger. Add pears and lemon juice. Toss until coated

Assemble & Bake

1. In a small bowl, combine honey and goat cheese and spread over the dough, leaving 2-3” along outer edge of dough uncovered
2. Pour pear filling over goat cheese
3. Fold edges of pastry over filling, making even creases
4. Sprinkle with almonds, brush pastry edges with milk and dust with granulated sugar
5. Place tart with the parchment paper on a cookie sheet and bake 40-45 minutes, until top top is golden brown, then let cool 30-45 minutes on the parchment paper before serving