Preheat oven to 400 degrees F and position a rack in the bottom third of the oven.
In an electric mixer fitted with the paddle attachment, cream the butter and sugar
until light and fluffy. Combine the all-purpose flour
, baking soda
and salt in a bowl and set aside. In a separate bowl, combine the buttermilk
and vanilla extract. Add the egg and mix until combined. Add 1/3 of the flour mixture and mix until just combined. Follow with 1/3 of the buttermilk mixture. Repeat until both the flour mixture and buttermilk mixture have been used, making sure to not over mix.
Pipe the pound cake
batter onto the unbaked crust
in the bottom of the springform pan, making sure that the entire crust is covered in 1 even layer. Take each pear half and slice crosswise into very thin slices (the thinner the slices, the better the tart looks). Carefully fan out the pear halves onto the cake batter, arranging the stem side of the pears towards the center of the tart and the rounder pear bottoms towards the outer edge of the springform pan
. Bake on the bottom shelf of the oven for about 45 minutes, or until the pound cake is light brown. The pound cake batter will rise around the pear halves. Transfer the tart
to a wire rack to cool. Allow to cool for 10 to 15 minutes, then brush the tops of the pears
lightly with some of the apricot
When the tart is cool, cut into 6 or 8 slices and serve with a scoop of the Ginger Ale Ice Cream
and a zig-zag drizzle
of the Creme Anglaise.