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Rustic Pear Tart
Rustic Pear Tart
3 Reviews
From: EatingWell Magazine, October/November 2005
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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 large ripe but firm pear, peeled and thinly sliced
- 1 teaspoon plus ⅓ cup all-purpose flour, divided, plus additional for dusting
- 2 tablespoons sugar, divided
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg
- ⅛ teaspoon salt
- ⅓ cup whole-wheat pastry flour
- 1 tablespoon cold unsalted butter
- 2 tablespoons walnut oil, or canola oil
- 1-2 tablespoons cold water
Preparation
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Active
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Ready In
- Preheat oven to 375°F.
- Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
- Whisk ⅓ 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.
- Serving size: ½ tart
- Per serving: 445 calories; 20 g fat(5 g sat); 6 g fiber; 64 g carbohydrates; 5 g protein; 8 mcg folate; 15 mg cholesterol; 24 g sugars; 207 IU vitamin A; 5 mg vitamin C; 16 mg calcium; 1 mg iron; 148 mg sodium; 162 mg potassium
- Carbohydrate Servings: 4½
- Exchanges: 3 starch, 1 fruit, 4 fat
Reviews 3
February 16, 2014
By: EatingWell User
A simple but delicious homemade tart
What a tasty, simple recipe. My guests raved over this crust, which has very little butter! I added plums atop my pears in the center, and some crushed pecans, which toasted nicely. It's awesome with plain vanilla ice cream. Too awesome! I recommend using a chilled rolling pin to prevent the dough from sticking to it. But even if it sticks, just patch it together -- it IS a rustic tart!
Pros: Few ingredients required, very little added sugar or butter
September 03, 2012
By: EatingWell User
LOVED IT!!!!
Great dessert. I did not peel the pears and it still turned out great. I was bad and put vanilla ice cream on top. I could not stop eating so I froze it. Tastes even better when you re-heat.
October 06, 2009
By: EatingWell User
The crust on this tart is delightfully flaky, and the recipe is super easy. The tart can bake while you're eating dinner. I used ripe Asian pears from my friend's tree, and orange olive oil in place of the canola, but otherwise followed the recipe exactly; it was a big hit at dinner.
