Rustic Pear Tart

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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.

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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!

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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!

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Tasty! You will love this recipe. Also good with a savory tart crust...

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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 !!!

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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.

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This didn't last 24 hours in my house.

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I made this recipe for an impromptu family gathering, and everyone absolutely loved it. It was perfect!!

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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!!

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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!