Rustic Pear Tart

From EatingWell: 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.

READER'S COMMENT:

"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...

Create a Review

2 Reviews for Rustic Pear Tart

09/03/2012

Anonymous

Recommends this recipe

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.

Comments

10/06/2009

Anonymous

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.

Comments (1)

1 comment

archrenov8 wrote 1 year 45 weeks ago

This is the second time I made this recipe. The first time, I cheated because I had pastry dough left over from another dessert, and I thawed and used that.

Both times I scaled it up 5x to use five Bosc pears. But this time I used this crust, baking the tart in a rustic cabin in the woods. The crust was perfect, and all nine of us thoroughly enjoyed the tart. I squeezed a little fresh lemon over the pears, and added a little lemon zest, before folding over the crust.

Cannot wait to try other variations.