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 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
Photo: Rustic Pear Tart Recipe















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By jabarwok
on January 30, 2012
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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.
By free22
Tallahassee FL
on December 19, 2011
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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!
By kelly6192
on November 24, 2011
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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!
Read all 26 reviews