I’ve discovered a new go-to recipe for a dessert that is not only easy but definitely a 10 when it comes to the wow factor!
I had purchased some beautiful Bosc pears simply to photograph but when I was finished I had to find a way to use them up.
As luck would have it, I was asked to bring something to a housewarming party to help welcome some friends to the neighborhood. Aha! wouldn’t it be interesting to try making a pear tart…
I had a pleasant afternoon making this creation. It was snowing and chilly outside – warm and toasty inside. As the mouthwatering smells of butter and almond filled the house I felt so peaceful. Baking can be a form of meditation if you choose to make it so.
Rustic Pear Tart
Ingredients
Butter Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 8 Tbsp very cold butter
- 3 - 4 Tbsp ice water
Filling (frangipane)
- 1/3 cup almond paste
- 2 tsp sugar
- 2 Tbsp unsalted butter
- 1 Tbsp flour
- 1 egg
- Pinch of salt
- 3 large Bosc Pears
- Lemon juice
Instructions
Butter Crust
- Cut the cold butter into the flour, salt, sugar mixture with a pastry cutter or food processor until the pieces of butter are no larger than a small pea.
- Add the ice water, blending with a fork until mixture starts to stick together.
- Form the dough into a disc and place it on a lightly floured counter top. Roll it out like a pie shell, using small dustings of flour to keep it from sticking. Place in the tart pan, patting it down and into the edges of the pan.
- Chill in refrigerator for 30 minutes.
Filling (frangipane)
- Beat together the almond paste and sugar.
- Beat in the butter.
- Add flour, egg, and salt, beat thoroughly until light and fluffy.
- Core and slice the pears into 1/8 - 1/4 inch slices, sprinkling lightly with lemon juice to prevent browning. I didn't peel the pears - the skins add to the visual appeal and are not noticeable when eaten (but of course you can peel them if you like). See below on how to easily cut and core the pear.
- Spread the almond mixture (frangipane) on the bottom of the crust.
- Arrange the pears in a circle, overlapping each one slightly.
- Bake for 30-35 minutes until the frangipane and crust are lightly browned.
- Remove from oven and brush with glaze.
Glaze
- In a small pot, heat 1/4 - 1/2 cup apple jelly until it has melted. Set aside and let cool slightly.
