Preparation / Directions:
Planning Tip: Can be made through Step 4 up to 1 day ahead. Cover and
refrigerate. Bring to room temperature or warm in a 350°F oven 10 minutes
before proceeding with Steps 5 and 6.
1. Heat oven to 375°F. Lightly coat a 9-in. tart pan with removable bottom
(see Tip) with nonstick cooking spray. Have ready a small fine-mesh
strainer.
2. Crust: Process cookies in food processor until reduced to fine crumbs
(you should have 2 1/3 cups). Add ginger and butter and process until
crumbs are moistened. Press over bottom and sides of prepared pan. Bake 15
minutes or until lightly browned. Cool on a wire rack.
3. Filling: In a large bowl, mix 2 Tbsp sugar, the lemon juice and
cornstarch until blended. Peel, halve and core pears. Cut crosswise in
1/4-in.-thick slices (you should have about 5 cups). Add to bowl and toss
to coat with lemon-juice mixture. Add apricots, cranberries and ginger;
toss to mix. Spoon evenly into cookie crust. Sprinkle evenly with remaining
1 Tbsp sugar.
4. Bake 1 hour or until filling starts to bubble around edges. (Check after
30 minutes. If top gets too brown, loosely cover tart with foil.) Cool on a
wire rack until warm or room temperature.
5. Remove sides by placing tart pan on a small, sturdy bowl and letting pan
sides fall down. Place tart on a serving plate.
6. Set strainer over a bowl. Melt preserves in saucepan over low heat or in
microwave. Press through strainer; brush or spread with back of spoon over
top of tart. Let set at least 10 minutes before serving.
TIP: If you don't have a 9-in tart pan with removable bottom, substitute a
9-in. pie plat
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