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

EatingWell Test Kitchen
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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; 15 mg cholesterol; 148 mg sodium. 63.5 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2014
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 Read More
Rating: 5 stars
09/03/2012
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. Read More
Rating: 4 stars
10/30/2011
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. Read More
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