Preliminaries: Heat oven to 300 degrees. Wrap a 10-inch round springform pan in
two layers of aluminum foil to prevent leaking.
Make the caramel: In a small saucepan, combine brown sugar and butter over
medium heat. Cook, stirring constantly, for about 5 minutes, until butter and
sugar caramelize. Pour caramel into prepared springform pan. Set aside.
Shred, slice the pears: Using large holes of a box grater, shred one pear. Slice
remaining pears. In a medium bowl, combine the flour, sugar, baking powder,
ginger, cinnamon and salt.
Assemble the tart: In a separate bowl, beat eggs and oil together. Stir in the
shredded pear. Next, stir dry ingredients into egg mixture and pour over the
caramel base. Arrange sliced pears on top in a concentric circle, starting from
the center.
Bake the tart: Bake in preheated oven for 1 hour, 15 minutes, or until the base
bubbles and pears are soft.
Presentation: Remove from oven and let cool slightly in the pan. Remove sides of
pan. Slice and serve with whipped cream, if desired.
