Sunday, January 22, 2012
Rustic Pear Tart
This is a delicious, fresh tart, which makes me so happy in the middle of cold and dreary winter. The pears are so light and clean, the crust so deep and hearty, set against the tangy flavor of the vanilla cream, its a perfect dessert. And it's easy to make, which makes it even better.
Rustic Pear Tart
Recipe by Ellie Krieger
1/2 cup whole wheat flour
1/2 cup white flour
2 tsp sugar
4 T cold butter, cut into small pieces
2 T buttermilk
3 T ice water
3 medium pears (I used Anjou)
1 T lemon juice
1 T + 1 tsp cornstarch
3 T brown sugar
1/8 tsp ground cinnamon
1 tsp honey
1/4 tsp boiling water
Vanilla Creme Ingredients:
1/4 cup heavy whipping cream
1 T powdered sugar
1/4 cup plain Greek-style yogurt
1/2 tsp vanilla
(or you can do what I did, which is use 1/4 cup vanilla flavored yogurt and no vanilla)
To make the crust, combine flours and sugar in the bowl of a food processor and pulse to combine. Add butter and pulse until the mixture resembles a coarse meal, about 12 times. In a small bowl, combine the buttermilk and water. Add to the food processor and pulse 3-5 times, or until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 425F and line a baking sheet with parchment paper or a silpat mat.
To make the filling, peel the pears, core them, and cut into 1/4" slices. In a large bowl, toss the pears with the lemon juice. Add the cornstarch, brown sugar, and cinnamon and toss until evenly combined.
On a lightly floured surface, roll the chilled dough into a 9-inch circle. Transfer dough to the prepared baking sheet. Arrange pears in a mound on the center of the dough, leaving a 2-inch border. Fold the border over the filling. The border should partially cover the pears, and it's okay to be uneven.
Bake for 15 minutes at 425F, then reduce the heat to 350F and continue to cook until the pears are tender and crust in browned, about 40 minutes.
In a small bowl, stir together the honey and boiling water. Brush the honey glaze all over the top of the fruit and crust. Transfer the tart to a plate and allow to cool. Cut into six wedges.
To make the vanilla cream, whip the cream on high speed until thickened, then add the powdered sugar and continue whip until stiff peaks form. Fold in the yogurt and vanilla. Dollop some on each wedge of tart.