Ginger Pear Tart

Thaw puff pastry according to package directions. Roll out pastry to a 14x11-inch rectangle. Trim to a 12x10-inch rectangle. Place on a parchment-lined baking sheet Prick pastry with a fork. Build up the sides slightly by folding in about inch of pastry on edge. Brush edges with egg white. Crimp or decorate edges with cutouts from pastry trimmings. Brush again with egg white.

In a small mixing bowl stir together flour, granulated sugar, brown sugar, 1 tbsp. ginger, and lemon peel. Cut in margarine or butter till pieces are the size of small peas. Sprinkle half of the ginger mixture over pastry. Arrange pear slices on top, over-lapping slightly. Sprinkle with the remaining ginger mixture.

Bake, uncovered, in a 400oven for 18 to 20 minutes or till pastry is golden and pears are tender. Serve warm. If desired, top each serving with whipped cream and crystallized ginger.

Makes 8 servings.