In a separate bowl, whisk together the oils, milk and vanilla. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking. Bake for 35 to 45 minutes, until shiny, thick bubbles are erupting from the fruit and the crust is beginning to brown. Sprinkle the crumb topping over the top.ĥ. Starting on the outside, arrange the pear slices in concentric circles over the pastry. Mix together with fingers or a pastry blender until crumbly.Ĥ. Combine 3/4 cup sugar, 2 tablespoons flour, and the butter/margarine. Note: the crust above the “fruit line” tended to brown a lot so going half way up the sides worked well for me.ģ. Transfer the dough to an 11 inch tart pan and press the dough down with your fingers till it covers the bottom of the pan and edges up the side.
Pour this mixture into the flour mixture and mix gently with a fork.
Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.Ģ. 3-4 large ripe pears, cored and sliced (about 1/3-inch thick)–or peaches, sliced with stone removedġ.1 1/2 cup flour (I used half whole wheat).Need an easy recipe that impresses? Easter is coming (with Mother’s Day right on its heels)…Īdapted a bit from Healthy Eating for Ordinary People which was adapted from Food 52 Ingredients This is a dessert that works for vegan diners as well. A perfectly ripe pear is almost as juicy as a peach, isn’t it? And the results? A glistening flavorful French Pear Tart! See below! The drier apples did not “juice out” into the glistening thick glaze that I had experienced with the peaches so I resolved to wait until next peach season to try it again. But I did have some nerves-doesn’t a 10 minute tart seem to good to be true? When I took the golden peach tart out of the oven, all jitters were gone.Īfter that I tried it with apple and cranberries with less successful results. I must, however, admit that it took me 15 minutes the first time. When the author mentioned she had prepared a beautiful peach masterpiece in 10 minutes (working time), it was fate. I found a new fruit tart recipe on one of my regular blog reads ( Healthy Eating for Ordinary People) last fall–right after buying a case of peaches. Cut into 6 wedges and serve warm or a room temperature.With a simple topping that melts into a beautiful glaze & press-in crust, this French Pear Tart is a quick, easy & tasty dessert. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. In a small bowl stir together the honey and boiling water to make a glaze. It will only cover the pears partially and does not need to be even.īake 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.
#Pear tart recipe Patch#
If the dough breaks at all patch it up with your fingers.Īrrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. In a large bowl toss the pear slices with the lemon juice. Peel the pears, core them and cut into 1/4-inch slices. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Pat the dough into a 4-inch round and wrap in plastic wrap. Using a fork, gradually mix the buttermilk mixture into the flour mixture.
In a small bowl combine the buttermilk and ice water. 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. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt.
1/2 cup whole-grain pastry flour or regular whole wheat flourĤ tablespoons cold, unsalted butter, cut into small pieces
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