Recipe Image

Rustic Pear Tart

  • 25 m
  • 1 h 15 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 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

Directions

  • 1 Preheat oven to 375°F.
  • 2 Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.
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