Description
A pear tart with just a hint of maple, perfect for using up pears that are just past the peak of perfection.
Ingredients
Scale
- 2 fresh pears, Bosc or D’Anjou
- 1 tbsp. maple syrup
Crust:
- 2 cups of flour, whole wheat
- ½ cup butter, cold
- ½ cup water, cold
- 1 egg
Instructions
- Cut pears in quarters and remove the core and stem. Do not peel.
- Slice thinly.
- Set aside.
- Prepare the tart crust.
- In a bowl, add flour and butter.
- Break butter in to pea size pieces and work into flour.
- Mix water and egg in a glass measuring cup.
- Beat well with a fork to fully incorporate.
- Add water mixture one tablespoon at a time into the flour-butter mixture.
- Mixing with a fork until a soft ball forms.
- Cover and chill for 60 minutes.
- Prepare a baking sheet by greasing with butter and flouring.
- Roll out the chilled dough into an 8 by 12 rectangle.
- Roll the dough over, folding in toward the center to create an edge.
- Layer the pear slices on the dough, inside the frame made by the dough edges.
- Lay the pears close together so that the outside edge of each piece of pear is upright in the crust.
- Drizzle maple syrup over the top of the pears, keeping all the syrup inside the crust.
- Bake at 400°F for 30 minutes or until crust is golden brown and pears are soft and fragrant.
Notes
Serve while still warm with slices of cheddar cheese, whipped cream, or ice cream.
Nutrition
- Serving Size: 1/6th tart
- Calories: unknown
- Sugar: unknown
- Sodium: unknown
- Fat: unknown
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: unknown
- Fiber: unknown
- Protein: unknown
- Cholesterol: unknown
