Rustic Pear Tart
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Granulated Sugar1 tsp
Salt2 tbsps
Lowfat Buttermilk3 medium
Pear1 tbsp
Lemon Juice1 tbsp
Cornstarch3 tbsps
Light Brown Sugar1 tsp
Ground Cinnamon1 tsp
Honey1 tsp
Water (boiling)Directions:
1
To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt
2
Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture
3
In a small bowl combine the buttermilk and ice water
4
Using a fork, gradually mix the buttermilk mixture into the flour mixture
5
Pat the dough into a 4-inch round and wrap in plastic wrap
6
Refrigerate for 30 minutes
7
In the meantime, preheat the oven to 425 degrees F, and prepare the filling
8
Peel the pears, core them and cut into 1/4-inch slices
9
In a large bowl toss the pear slices with the lemon juice
10
Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated
11
Set aside
12
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter
13
Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet
14
If the dough breaks at all patch it up with your fingers
15
Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder
16
Fold the border over the filling
17
It will only cover the pears partially and does not need to be even
18
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown
19
In a small bowl stir together the honey and boiling water to make a glaze
20
When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust
21
Transfer to a plate to cool slightly
22
Cut into 6 wedges and serve warm or a room temperature