Apricot, Pear and Cranberry Tart

Crust:
55 vanilla wafers
1 Tbs + 1 tsp crystallized ginger, chopped fine
6 Tbs unsalted butter, melted

Filling:
3 Tbs sugar
1 Tbs fresh lemon juice
1 Tbs + 1 tsp cornstarch
3 – 4 large ripe pears (about 2 lbs) – Anjou or Bartlett
3/4 cup thinly sliced dried apricots
3/4 cup fresh or frozen cranberries
2 tsp finely chopped crystallized ginger
1/4 cup apricot preserves

Heat oven to 375°F. Coat tart pan with non stick spray.

Process vanilla wafers to fine crumbs - should be about 2-1/3 cups. Add ginger and butter, process 'til moistened. Press into pan bottom and sides. Bake 15 min until lightly browned. Cool on wire rack.

In large bowl mix 2 Tbs sugar, lemon juice and cornstarch. Peel, halve and core pears, cut crosswise in 1/4-inch slices (about 5 cups). Add to bowl, toss to coat with lemon juice mixture Add apricots, cranberries, ginger. Toss to mix. Spoon into crust and top with remaining 1 Tbs sugar.

Bake 1 hour, until filling begins to bubble around edges (check after 30 min. Cover loosely with foil if getting too brown on top). Cool to warm or room temp. Melt apricot preserves over low heat and press through fine strainer. Brush or spread with back of spoon onto the tart. Let set 10 minutes (or more) before serving.