2 cups flour (I used half all-purpose, 1/4 whole wheat, 1/4 whole spelt)
1/2 cup margarine
1/2 cup walnuts, very finely chopped
3/4 tsp. ground cardamom (optional)
1/3 cup (or more) cold water to finish the dough
Cut the margarine into the flour(s). Add the walnuts, salt, and cardamom; mix well. Add the water and mix very gently until just combined. Divide dough in half and turn each half out onto a floured board (or silicone baking mat, which is wonderful) and roll out into a rectangle (or circle) about 1/8" thick. If you're doing individual tarts, cut into very rough squares 2-3" on a side and drape into muffin cups. The corners and funky edges make these "rustic" :) The circles can go straight into pie or tart pans. I got 14 mini tarts out of the dough.
3 bosc (or other) pears, cored and finely sliced or chopped
about 1/4 cup minced crystalized ginger
1/2 tsp. fresh lemon zest
Toss together and use to fill the tarts. If you make big ones you'll probably need more filling since the filling/crust ratio will be higher.
Bake at 350F until lightly browned. Serve as is or with vegan whipped cream or ice cream.