Ingredients
For Pastry:
1 cup + 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup Carapelli Extra Light Olive Oil
2 tablespoons + 1 teaspoon cold milk

For Filling:
6 Bartlett pears, peeled, cored and cut lengthwise into 1/4-inch thick slices (about 6 cups)
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon

Cooking Directions
For Pastry:
In large mixing bowl, combine flour and salt. In liquid measuring cup, combine Carapelli Extra Light Olive Oil and milk. Add all at once to the flour mixture. Stir lightly with a fork. Form dough mixture into a ball; flatten slightly with your hands. Place prepared dough in plastic wrap and chill for at least 20 minutes. Place ball of dough between 2 sheets of wax paper. Roll ball of dough into a 12-inch circle. Peel off top paper of crust and place paper side up into a 9-inch round tart pan with a removable bottom. Remove top sheet of paper. Press dough against bottoms and sides of pan. Remove excess dough.

For Filling:
To prepare filling, combine pears, sugar, flour, crystallized ginger, and cinnamon. Toss gently to combine ingredients. Spoon filling into prepared crust. Bake at 375°F for 45 minutes or until crust is golden brown and filling is hot. Cool tart on wire rack for at least 20 minutes prior to serving. Serves 8.

Preparation Time: 30 minutes

Total Time: 1 1/2 hours