Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations. Look for a fragrant pear that's nonetheless firm to the touch. Source: EatingWell Magazine, October/November 2005

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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.

  • Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.

  • Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

  • Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.

  • Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts

445 calories; 20.2 g total fat; 4.9 g saturated fat; 15 mg cholesterol; 148 mg sodium. 162 mg potassium; 63.5 g carbohydrates; 6.3 g fiber; 24 g sugar; 5.3 g protein; 207 IU vitamin a iu; 5 mg vitamin c; 8 mcg folate; 16 mg calcium; 1 mg iron; 8 mg magnesium;

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