Rustic Pear Tart

Total Time:
2 hr 10 min
Prep:
40 min
Inactive:
30 min
Cook:
1 hr

Yield:
6 servings, serving size 1 wedge

Ingredients
  • 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
Directions
Glaze:

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


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    33 Reviews
    533
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I love this tart crust! I use it for all my tarts.
    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.
    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
    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.
    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!
    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. 
     
    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.
    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!
    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!
    Tasty! You will love this recipe. Also good with a savory tart crust...
    Very tasty ! I did add a little dried cranberries to the recipe and I used regular flour with only 1/4 cup whole wheat flour in the crust.I will make this again.My pears were off our trees and were not ripe enough but still very good.Thanks Ellie !!!
    I used frozen pastry crust and used the pear filling. It was absolutely delicious. To top it off we used a dollop of marscapone cheese. Ellie makes the most simply delicious dishes. Thanks, Ellie. Keep 'em coming.
    This didn't last 24 hours in my house.
    I made this recipe for an impromptu family gathering, and everyone absolutely loved it. It was perfect!!  
    it was great! i didnt have any buttermilk so i just added 1% milk. i also blended everything in the food processor, like giada does.
     
     i also added 1/3 cup of each of the following to the pears: walnuts, cranberries, mini chocolate chips
     
     i will def use this crust recipe for more tarts!!
    Great tasting crust; filling with the perfect amount of sweetness. Ellie does it again. That's why I own both cookbooks and her DVDs. Thank you for sharing your recipe!
    This tart was delicious with apples and with pears. It isn't very sweet, and it's best just out of the oven.
    This tart was a great success! I made it for a dinner part and the whole thing was gone in five minutes; everyone ignored the store-bought waffle cake.
     
     I used cake flour instead of wheat flour, which seems to have worked out fine. Next time i will probably add a smidge more lemon juice and honey to see what happens.
     Great recipe! This one's a keeper for me.
    I loved this tart! (and yes we like desserts with less sugar). Anastasia mentions that the whole wheat flour over powered all the other flavors. I used wheat pastry flour, perhaps this is what made the difference. I also was lucky enough to have freshly picked pears (of an unknown variety) that ripened in my kitchen.
    Wow, am I the only person who thought this recipe was poor? The whole wheat flour in the crust over powers all of the other flavors. I kicked up the spices adding ginger and lime zest and still found this tart bland. I do agree with the other reviews that it is not too sweet, which is great for people who don't like to be over powered by the sugar in a recipe. Overall I was very disappointed in the results and will not try this recipe again.
    Loved, loved, loved this simple-to-prepare pear tart. I've made other higher calorie, higher fat pear tart recipes and Ellie's trumps them all in taste and preparation. I really liked how crunchy the crust was and the filling was delish! I didn't have whole wheat pastry flour so I used regular whole wheat flour. I also didn't have buttermilk so I had to use a milk/vinegar mixture. Oh, and no lemon juice so I used a sprinkling of apple juice. Despite all of these substituations, the recipe still came out a winner. My hubby loved it and he's not partial to baked goods that have whole wheat flour in them. Will definitely make this again, but perhaps with apples the next time.
    I made this tart tonight and let me tell you, it was very hard to eat just one slice! I wanted to eat the whole thing! I'm still thinking about it as I write this review. I can't wait til tomorrow so I can have another slice! I will definitely make this again.
    The crust had a wonderful flavor and texture, not too stiff but not crumbly, either. I experimented with very ripe pears, what I had available to me, and they didn't become mushy. I love that it wasn't overly sweet like most tart and pie recipes. Will definitly make again!
    My husband and I absolutely LOVE this recipe. We've made it a lot as a guilt-free treat after dinner. We also do it with other fillings like peaches and berries, although I think pear is still my favorite option. It is a much healthier option than most pies, but the danger is that it's so delicious, I could easily eat the whole tart by myself--so don't make it if your self control is lacking like mine is!
    Received a Christmas delivery of pears and apples. Decided to try this pear recipe. Chilled dough for over an hour...it rolled out really great. Followed remainder of recipe exactly. Results were: tender pears, crispy crust, and all-around delicious! Sliced it while still warm. Terrific!
    I used a tart dough recipe from willams-sonoma.com and added a little almond and vanilla extract. for the filling I only had 2 pears so I used 2 pears and one apple and it turned out fantastic! I love the super easy glaze too, adds that shine you want in seconds! and without a heavy cream filling, it's relatively guilt free!
    This was a wonderful and easy recipe. I added raisins and chopped walnuts to enhance the flavor. Yum!!!
    This turned out fabulous! I had to use all whole-wheat pastry flour and frozen peaches that is what I had available. I also used the brown sugar/splenda blend instead of lite brown sugar. Tart still turned out extremely tasty, tasting even better after being in the fridge overnight. Did not bake the whole time since used frozen peaches.
    I used canned pears since this was all I had at the time. It was most delicious and very simple. The crust was lovely. This is definitely a keeper and using canned pears makes it a simple go-to dessert.
    I've made this twice.... once with granny smith apples the other time with pears. Awesome both times. My only complaint is that it only makes 6 small servings!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Entertaining