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 kinisue
Pittsburg, CA
on February 23, 2013
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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
By cremes
on February 23, 2013
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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.
By eileen2817
Higganum, CT
on October 20, 2012
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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!
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