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.

Makes 2 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons walnut oil or canola oil
1-2 tablespoons cold water

1. Preheat oven to 375 degrees F.
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. 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.
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.

NUTRITION INFORMATION: Per serving: 429 calories; 20 g fat (5 g sat, 3 g mono); 15 mg cholesterol; 59 g carbohydrate; 5 g protein; 6 g fiber; 147 mg sodium.
Nutrition bonus: Fiber (24% daily value).

RELATED RECIPES: Pear & Ginger Cheesecake | Gingered Cranberry-Pear Cobbler | Pear Mincemeat Strudel | Crust for Two | Deep-Dish Apple-Blackberry Pie

What a treat! I've never used pears before in a pie and now realize what I've been missing. LOVED the buttery whole wheat pastry crust! It's the perfect size for two people since my hubby are empty nesters now -- enough for two nights of desserts. I used red barlett pears and left the peel on. The pears seemed a bit dry on the surface after baking, so I spritzed the top with a little trans fat free butter spray.

Patti, Shinnston, WV

My husband knows i can't cook, so he was dubious when i told him i was making a pie ("we don't even have a pie pan"), but when it came time to eat the final result, he gobbled down his portion and started nibbling away at mine. His final verdict? "Don't lose this recipe!"

Anonymous, Bellingham, WA

This is positively the worst recipe for pastry I have used in 60 years. A total waste of time, money and good food. I have had to give the recipe one star or my comment would not be posted. The star is not deserved.

Anonymous, Nanaimo, BC

My wife and I loved this tart. I made it for her as a surprise after she'd been away visiting family. I couldn't find decent pears so I used a gala apple. The crust had a great texture (I used walnut oil) but needed salt. I realized that I didn't add any salt because the recipe instructions left this out! This might be a reason the BC person hated it. I've got another one in the oven now (with salt)!

, Richland, WA

I thought this was quite good. It was easy to make and not sicky sweet like most desserts. The best part--- no left overs.

, Dartmouth, MA