Mini Pear/Ginger Cream Tarts

Unfortunately, they don't look so pretty. Eh, whatever.

You Will Need:

Single crust pastry of your choice
1 large, ripe pear
1/4 cup melted and strained apricot preserves

Cream:

1/2 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons cornstarch
1 egg
2 cups milk
1 tablespoon butter
1 teaspoon vanilla

Mix everything but milk in a small saucepan. Add milk slowly and whisk, over medium heat until it comes to a boil. Cook 1 minute longer. Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover with plastic directly on surface and cool.

Blind bake the tart crusts at 425 degrees F. for about 25 minutes. Fill with chilled cream filling. Top with pear slices. brush with melted preserves.