A pear tart with just a hint of maple, perfect for using up pears that are just past the peak of perfection.
- 2 fresh pears, Bosc or D’Anjou
- 1 tbsp. maple syrup
- 2 cups of flour, whole wheat
- ½ cup butter, cold
- ½ cup water, cold
- 1 egg
- 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.
Serve while still warm with slices of cheddar cheese, whipped cream, or ice cream.
- 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