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October 3, 2011
Fresh Pear Tart
Traditional Cakes & Pies
Prep time:
30 minutesBake Time:
40 minutes“Grandma showed me how easy it is to make the buttery, homemade pastry crust for this tart. ”
Ingredients
Serves 12
- 1 1/3 cups plus 1 tablespoon all-purpose flour, divided
- 3 tablespoons sugar, divided
- 3/4 cup (1 1/2 sticks) cold butter, coarsely chopped
- 4 pears, peeled and cut into 1/2-inch slices
- 1/4 cup honey
Directions
1
Preheat oven to 400°F. Place 1 1/3 cups flour and 2 tablespoons sugar in a large bowl. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 3 tbsp. water and shape the dough into a ball.
2
Pat the dough into the bottom and up the side of an ungreased 10-inch tart pan with a removable bottom. Bake until the edge begins to turn golden brown, 10–12 minutes.
3
Place the pears in a medium bowl. Add the remaining flour and sugar. Toss to coat. Arrange the pear slices in the baked crust. Bake until the pears are tender when pierced with a knife, 30–35 minutes.
4
Brush the honey over the hot pear slices. Cool the tart completely on a wire rack. Cut into slices and serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma liked to dress up the tart with confectioners’ sugar just before serving: She placed about 2 teaspoons sugar in a sieve and sprinkled it directly over the tart.
Serving Suggestion
Serving Suggestion
Serve this tart after a salad of chicken strips, spinach leaves, strawberries and walnuts, all tossed in a viniagrette.
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