Servings: 8
Directions:
Heat oven to 350 degrees F. Lightly coats a 14” x 4” tart pan with a removable bottom with nonstick cooking spray. Grate ½ teaspoon of lemon zest and squeeze 1 tablespoon juice; set juice aside. In a medium bowl, whisk together flour, lemon zest, baking powder, and salt.
In a large bowl, with electric mixer on medium speed, beat butter and ½ cup of sugar until light and fluffy, about 3 minutes. Reduce speed to low, beat in the egg. Gradually add flour mixture, mixing until incorporated (dough will be very soft).
Transfer dough to prepared tart pan; with floured fingers, push the dough evenly into bottom and up sides of the pan.
Arrange pear halves, cut sides down, alternating top-to-bottom. Sprinkle with cinnamon, ginger, and remaining 1 tablespoon of sugar. Bake until crust is golden brown, 55 to 65 minutes, let cool on wire rack.
In a small microwave-safe bowl, combine apricot preserves and lemon juice. Microwave 30 seconds or until bubbling; mix to combine. Brush gently over the entire tart; sprinkle with thyme and serve.
