Rhubarb And Pear Butterscotch Tart
From keni 12 years ago
- 45min to make
- Serves 6-8
This deceptively simple dessert is a cross between a crisp, a tart and a fruit pizza!
Ingredients
For butter cookie Crust
- 1 stick butter, softened(no subs) shopping list
- 2 cups flour shopping list
- 1 egg shopping list
- 1t vanilla shopping list
- 1/2t baking soda shopping list
- 1/2 cup sugar shopping list
- dash of salt shopping list
- 6oz butterscotch chips shopping list
For rhubarb pear Filling
- 2 cups cooked, sweetened rhubarb(frozen is fine, just thaw it :) shopping list
- 2 large pears, diced(don't worry about peeling shopping list
- 2T honey shopping list
- 1t vanilla shopping list
- 1/4t fresh ground nutmeg shopping list
- 1T cornstarch or arrowroot powder(arrowroot is preferred) shopping list
For Streusel Topping
- 1/2 stick butter, cold shopping list
- 1/2 cup brown sugar shopping list
- 1/2 cup flour shopping list
- 1 cup oats shopping list
- 1/2 cup (1 stick) cold butter, diced shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/2 cup granulated sugar shopping list
- 1 cup all-purpose flour shopping list
- 1 cup whole oats shopping list
How to make it
For Cookie Crust
- Cream butter with sugar until well blended.
- Add egg and beat well.
- Add vanilla and beat, again.
- Add flour, salt and baking soda and mix until well blended.
- dust hands with powdered sugar or flour and form dough into smooth ball.
- Press into a deep pizza pan or cast iron pan(12in works best) See Photo. I went up the sides, but it turned out to not be necessary. :)
- Sprinkle with butterscotch chips. See Photo
- Bake in 350 over for about 15 minutes, until browning on edges and set through.
- Meanwhile:
For Rhubarb/Pear Filling
- Combine all ingredients and toss well. Set aside while crust is baking.
- and:
For Streusel Topping
- Combine all ingredients with pastry blender, fork, or your hands, to create coarse crumbs.
- When cookie crust is done, top with the fruit mixture(if much liquid is rendered, use a slotted spoon), then sprinkle with the streusel topping. See Photo
- Bake for about 20 minutes, more, til fruit is warmed through, topping and crust are browned.
- Let cool a bit(as you can see from the pic..."we" didn't follow this advice, so it came out less pretty than subsequent pieces...so, let cool slightly See Photo. ;)
- Wonderful with vanilla ice cream.
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