Rustic Pear Tart

Show: Healthy Appetite with Ellie Krieger Episode: Everyday Special

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
1 hr 0 min
Level:
--
Yield:
6 servings, serving size 1 wedge

Times:

Prep: 40 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 10 min

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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

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 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 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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Comments & Reviews

recipe Rustic Pear Tart
Sommer Randallstown, MD 02-24-2010
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Delicious!
Rated: 5 stars out of 5

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!Read more
recipe Rustic Pear Tart
G Slidell, LA 11-27-2009
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Delicious!
Rated: 4 stars out of 5

This tart was delicious with apples and with pears. It isn't very sweet, and it's best just out of the oven.
recipe Rustic Pear Tart
Oksana Walnut Creek, CA 11-16-2009
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Easy & Tasty
Rated: 5 stars out of 5

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.Read more
recipe Rustic Pear Tart
Marion Northfield, MN 11-09-2009
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Wonderful, one of the best desserts I have prepared in years
Rated: 5 stars out of 5

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.Read more
recipe Rustic Pear Tart
Anastasia Lorton, VA 10-24-2009
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disappointing
Rated: 2 stars out of 5

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.Read more
recipe Rustic Pear Tart
R Minneapolis, MN 10-03-2009
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Fabulous!!
Rated: 5 stars out of 5

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.Read more