- 11 years ago
- Wedding: September 2009
This is from Amateurs With Knives blog. I made it and it was fantastic! Someone had sent us those delicious pears that come in the box and I was scrambling to use them up. It’s healthy and delicious and my hubby was soooo impressed.
Rustic Pear Tart
Adapted from Ellie Krieger
1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water
What I changed on this was the method of dough making. The original recipe calls for whisking the dry ingredients then gently blending with a fork until the dough forms small pebbles then slowly pouring the buttermilk and water and gradually combining…
Screw that. I went with ye olde food processor.
In a food processor, pulse together the whole wheat flour, all-purpose flour, sugar, salt and butter until the butter is fully cut up and chunks are no longer visible.
Even after the butter is spread evenly, it ends up looking like dry powder.
In a small bowl combine the buttermilk and ice water. Pour into the processor bowl and pulse until combined. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
That’s no offense to the old fashioned way, but that way takes about 25 minutes, and mine takes 5.
My way wins.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
The mounding was a little confusing for me, because the tart looked really funny with everything just piled up in a huge ball. As it cooked, the pears softened a great deal and began to mold together and, when they were done, it wasn’t such a crazy dogpile in the center of the tart.
Here it is as it’s going into the oven:
Bake the tart for 15 minutes then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
I liked this a great deal. The honey glaze on top was the deal maker, adding that needed hint of sweetness. During the baking process, the pear juices and sugar soaked into the inside of the crust, giving it a little deliciousness that prevented me from skipping the end, like I sometimes do with a pizza.
The simplicity and deliciousness of this can’t be beat. I will definitely make this again.
And here’s the nutrition information:
6 servings, serving size 1 wedge
Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
Good source of: Fiber, Thiamin