Recipe

Rustic Pear Tart For Two Recipe

Add Step-by-Step Photos	Jrt_mom / All my dishes 1 year, 2 months ago Who says you can’t have your tart and eat it, too? This deceptively simple fall dessert that is hand folded is made for special celebrations. Look for a fragrant pear that’s nonetheless firm to the touch. Recipe from Eating Well Magazine. Prep:25m Cook:85m Servings:2	Jrt_mom
	pear pie dessert high fiber low sodium

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Ingredients

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

Directions

Preheat oven to 375 degrees F.

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.

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Comments

chefelaine 1 year, 2 months ago said:
Say, when R U serving? Be right over! FIVE! :+D

22566 1 year, 2 months ago said:
Great recipe,

Walnut oil,altho alittle more expensive,is will worth it,good in cooked corn as will.

Really Nice Recipe.

Thank-you

elgab89 1 year, 2 months ago said:
Mmmmm, the walnut oil is so complimentary to the pears - great recipe!

turtle66 1 year, 2 months ago said:
Mmm...Love It, Rustic and Tasty.

fizzle3nat 1 year ago said:
I love pears and you don't often see them in pies/tarts. This looks like a lovely recipe and I really like the rustic look of the tarts. I can almost smell them baking as I read this! Thanks for sharing! - Natalie

pleclare 9 months, 1 week ago said:
Looks delicious!

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