We bought peppers for another batch of pepper relish and came home with an overflowing half-bushel of organic pears for only three dollars. I knew right away that I wanted to make this rustic pear tart.
I often clip recipes that I never make or try once and never go back, but this tart remains a favorite that I return to every autumn. This isn't a food blog, but I wanted to share it anyway because it's fairly simple, seasonal and a crowd-pleaser for dessert or brunch.
Crust
1-1/3 c flour (I haven't, but I'm sure you could use half whole wheat flour)
3 Tbsp sugar
1/4 tsp salt
7 Tbsp cold butter, cubed
2 to 3 Tbsp cold water
Filling
3/4 c sugar (could reduce or substitute a smaller amount of maple syrup or honey)
1/4 c slivered almonds, toasted
1/4 c flour
1 tsp lemon essence (or a bit of freshly grated lemon zest)
3/4 tsp cinnamon
4 medium ripe pears, sliced (I leave peels on, especially if pears are organic)
1 Tbsp butter
Topping
1 egg white
1 tsp water
1 Tbsp coarse sugar
Glaze
1/4 c confectioners' sugar
1-1/2 tsp milk
1/4 tsp vanilla extract
1/4 c slivered almonds, toasted
Combine flour, sugar and salt and cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll into a 14-inch circle and transfer pastry to a baking pan.
In a large bowl, combine sugar, almonds, flour, lemon essence/zest and cinnamon. Add pears and toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
For glaze, combine sugar, milk and vanilla and pour over warm tart. Sprinkle with almonds. Cool on a wire rack and enjoy.
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