Rustic Pear Tart

Total Time:
2 hr 10 min
40 min
30 min
1 hr

6 servings, serving size 1 wedge

  • Crust:
  • 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
  • Filling:
  • 3 medium pears
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon
  • Glaze:
  • 1 teaspoon honey
  • 1/4 teaspoon boiling water

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

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 nine 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 boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes, and 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.

Per Serving:

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

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4.7 33
I love this tart crust! I use it for all my tarts. item not reviewed by moderator and published
I substituted a home made ball of whole wheat crust from the freezer and rolled it out with jagged edges. I was worried that the pears would be too bland, so I used three apples, three pears, and threw in a handful of frozen cranberries. I added 1/8 t. cloves, 1/8 t. nutmeg and extra cinnamon. The crust only went part way up the heaping fruit. Then I brushed the crust with egg white and sprinkled coarse sugar on the top. Instead of the glaze, I whipped 1 C. cream with 1 T. sugar. I took the dessert to my friends' house for dinner and we baked it while we ate. The warm fruit tart with the cold whipped cream was a hit after all that hot Mexican food and the Mexicans loved the rustic appearance! Use your hand-cranked apple peeler to quickly peel, slice and core the pears. Tip: Use a greased piece of foil on the bottom of a jelly roll pan for easy clean-up if the juice runs over. item not reviewed by moderator and published
I made this with the same ingredients as Ellie Krieger suggested with the exception of the buttermilk. I didn't have buttermilk so I put a little vinegar in some fat free milk to make it sour and used that. This was in my opinion the best dessert I have had in a long time. Not overly sweet, I am not a person that likes sweet food so it was perfect for me. I think my pears were a little too ripe because they were mushy after cooking. I truly enjoyed the feeling like I was being bad but at the same time eating healthy! Thank you Ellie Krieger!! OOOOPs I just realized I forgot to put the honey glaze on it. Oh well, it still tasted absolutely awesome! Jeannie item not reviewed by moderator and published
Followed the recipe exactly. While the resulting tart looked pretty, it was lacking in flavor and the crust was a bit bland, thick (despite rolling out t @10'+, and tough. Would try again but with a puff pastry crust and peaches + raspberries in place of the pear. item not reviewed by moderator and published
I was so sure this recipe wouldn't work, but it did. I thought the dough was really wet (it was. Had to add a lot of flour and rolled it out well beyond the 9 ". Three supermarket anjou pears made a huge heap of pears that would not be contained in a 7" circle. I rollled it to about 11 inches and piled the pears really, really high. I was sure things would leak but didn't. The tart was lovely and yummy.. Next time I'll use 2 pears and less liquid. Good recipe all around. Thanks! item not reviewed by moderator and published
A really easy pie crust. I add vanilla and almond extract to it. Can make with berries, any fruit you like...peaches would be heavenly. item not reviewed by moderator and published
I turned this into a Rustic Pear Almond Crumble Tart: served with blue cheese. I made this recipe as written, although I used only a tiny bit of the honey glaze, and I added crumbled almond shortbread cookie (crumbs as a crumble topping, around the edge of the pie. I had to put tinfoil around the edge when the oven temperature was reduced, to prevent burning. I served it with blue cheese. It was a huge success. item not reviewed by moderator and published
A very easy to make recipe! I had pears and I had a pre-made crust. I thawed out the crust and put in a bowl with a drop of water and rolled it out on baking pan (adding flour. I followed the rest of the recipe and it came out AMAZING! So pretty and takes so little effort and time! I love it! item not reviewed by moderator and published
This was a very beautiful and delicious tart! It would have been better if there was something else to add more flavor (maybe some berries or some kind of nut. It was simple to prepare and looked delightful! item not reviewed by moderator and published
Tasty! You will love this recipe. Also good with a savory tart crust... item not reviewed by moderator and published

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