This pear tart is the perfect combination of buttery crisp pastry and sweet pears. The pears are not peeled for this hearty and rustic European dessert.This tart looks lovely when pulled from the oven, with its pastry all browned and crispy, and pears all soft and sweet, with lightly caramelized edges. It is excellent served warm with a small scoop of vanilla ice cream.
The pastry used for this pear tart is Pate Brisee (‘paht bree-ZAY’) which is a French shortcrust pastry dough made from a mixture of flour, a little sweetener, salt, butter, and cold/ice water. It has a high ratio of fat to flour which gives the pastry its crisp and crumbly texture and buttery flavor. It is the perfect stage for fresh fruit at the peak of ripeness.
The fruit for this pear tart came from a friend who had more than she knew what to do with. I do encourage foraging (but ask permission first) to become more independent of stores and to cut your food bills.
The Rustic Pear Tart
This wrinkled and much-loved recipe, found long ago in a magazine, is very easy to make. It is also not a problem to substitute healthy ingredients (below) for the less healthy ingredients. The finished tart we make is huge, and the size in the magazine picture is deceiving. It could easily serve 10 or more.
Ingredients are in the photo:
- We used whole wheat flour instead of the white flour in the same amounts.
- We use 6 – 7 pears for a fuller center.
- We used honey instead of white sugar. For a less sweet dessert, you can cut the honey slightly since it is somewhat sweeter than sugar.
- Leaving the pears unpeeled will not change the outcome of the recipe in-the-least, and provides extra fiber while also saving time.
- We used 1/2 c. walnuts instead of 1/4 c. almonds because we had them on hand and also added several dashes of ground ginger. We have added raisins in the past.
To make the crust, cut your butter into the flour. You must use butter ~ nothing else will work well here at all! Roll out your pastry into a large 14″ circle. Transfer (by folding gently over into half and then half again) and unfold onto your pizza pan or baking stone. We prefer to apply parchment paper first when using aluminum.
Next, with all the ‘filling’ ingredients in a mixing bowl, add pears and toss to coat thoroughly, but don’t over-stir.
Spoon the filling onto the pastry. Pull the sides up and around the filling. Dot with butter…or add the glaze topping in the magazine photo above.
You can make pear tart up ahead of time and keep it in the refrigerator to pop into the oven at the right time. Since it is best served while still hot from the oven, we bake it during the meal and serve it piping hot from the oven. It makes quite a presentation and is another way of making your home beautiful!
We have always received raves of delight from my husband and sons when this is served pear tart. My daughter loves to make it for us! It makes the house smell all warm and sweet. Served with vanilla ice cream and a big glass of raw milk, rustic pear tart is the best! (Oh, I wish I had a picture of that!)
Bon appetit! Many blessings to you and your household.
Thanks for reading!