Pear Tart Recipe

From Dorothy McNett's Recipe Book.

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Pear Tart

From Dorothy McNett's recipes at This is also wonderful with a piece of dark chocolate off to the side of each serving along with a small glass of vintage port.

1 cup unbleached all purpose flour
2 tablespoons raw sugar
pinch of fine sea salt (try lavender infused sea salt)
1/4 cup unsalted butter, softened but not melted
1 egg

3-4 firm but ripe pears
1/2 cup raw sugar
pinch of sea salt
1/4 cup local honey
pinches of lavender

Preheat oven to 350 degrees. In food processor with steel chopping blade in place, combine flour, sugar, and salt. Whirl to blend. Add butter and egg and blend just to form a ball. On lightly floured work surface, roll out dough into a round about 1/8 inch thick. Transfer to a silicone or parchment lined baking sheet with sides. Roll up and crimp the edges to shape a free-form circular tart shell with a rim about 1/4" high. Make a decorative trim with any excess dough, if desired. Core and slice pears evenly. (Peel if desired, but is not necessary) Arrange the slices in circles, overlapping as you go. Sprinkle with the sugar and salt. Bake 40-50 minutes, or until both pears and pastry are browned. Gently brush the honey over the pears, warming it first if necessary. Sprinkle with fresh finely snipped lavender. Allow to cool, remove to a cutting board and slice and serve.

Recipe created 1998-10-27.

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