Pear and Caramel Tart

• 1 Pie Crust, at room temperature
• 2 tbsp sugar, divided
• 2 lbs (4) ripe pears
• 1 tbsp cold unsalted butter, cut into small cubes
• Crushed The Fresh Market Pumpkin Gingersnap cookies
• 2 tbsp crystallized ginger, finely chopped
• 1 jar The Fresh Market caramel sauce, warmed

Preheat oven to 400°F. Lay the crust in a 9-inch tart pan with a removable bottom, being sure the crust fits into the corners of the pan without stretching. Cut off excess dough with the heel of your hand. Use a fork to prick holes in bottom and sides of the crust. Freeze for 15 minutes.

Bake on a sheet pan until lightly browned, about 10 minutes. Remove from oven. Sprinkle 1 tbsp sugar inside the crust.

Peel and halve the pears lengthwise; trim out cores. Cut them lengthwise into ⅓-inch slices.

Sprinkle crust with crushed pumpkin gingersnap cookies. Arrange the pear slices in a circle on top of crust. Sprinkle with remaining 1 tbsp sugar and dot with butter.

Return to the oven and bake until the juices are lightly thickened and bubbling throughout and the pears are lightly browned, 30-40 minutes. Sprinkle with crystallized ginger. Let cool for 10 minutes. Remove the sides of the tart pan. Cool completely.

Drizzle 2 tbsp of caramel sauce over tart. Serve immediately, with additional caramel sauce on the side.