Rustic Pear Tart
This simple, seasonal dessert is a fantastic way to feature fresh pears in a way even those who don’t normally like pears will love. What’s rustic? Rustic here means quicker and easier, yet keeping the excellent flavor. You could spend extra time rolling out a full tart/pie crust and organizing the pears in a beautiful pattern, but that would take extra time. Bartlett, Anjou, Bosc or Starkrimson Pears could be used. You can make your own pie crust or buy a pre-made one.
- Pre-heat oven to 350F
- Press a flaky pie crust (similar to this recipe crust here or use store-bought) in the bottom of a 10” Pie Pan with your fingers, not rolled out
- Peel, core and slice 3 large Bartlett Pears (4-5 if smaller)
- Toss Pear Slices with 1 tbsp Lemon Juice, 1 tsp Cinnamon, 1/3 cup Sugar
- Spread the sugared Pear Slices across the crust then bake at 350F for about 40 minutes or until the pears are fork-tender and the crust edges begin to brown.
- While the tart is baking make a glaze by combining 1/3 cup sugar with 1/3 cup water in a small saucepan with a couple extra slices of pear. Bring to a boil then simmer for about 10 minutes.
- Spread the glaze over the Pear Tart as it cools. Serve warm, and yes, it’s awesome with ice cream.