Use different fruit
You can change this tart with the seasons. Peaches are a delicious option, figs, strawberries, all berries in fact.
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- 2 cups all-purpose flour , plus more for dusting
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 6 ounces unsalted butter, cut into small cubes
- 1/2 cup cold water
- 4 bosc or anjou pears
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pear, apricot or peach jam
- 1 teaspoon granulated sugar
- To a food processor add the flour, salt, sugar and butter. Pulse until butter is combined.
- With the processor running, drizzle in the cold water until it start so clump and come together.
- Transfer the dough to a floured surface and shape into a flattened ball. Cover with plastic wrap and refrigerate for 15 minutes.
- Line a large baking sheet with parchment paper.
- Preheat oven to 400°F.
- On a floured surface, roll the dough to a 11 x 15 rectangle. Roll the pastry over the rolling pin and transfer to the baking sheet. Refrigerate.
- Slice the pears lengthwise in 1/4 inch slices.
- Arrange the pear slices on the pastry, brush pastry edges and pears with melted butter and sprinkle evenly with the sugar.
- Bake for 30 minutes until the pastry is golden then remove from the oven.
- Heat the preserves in a microwave-safe dish for 20 seconds then brush all over the tart.
- Serve warm or room temperature.
Serving Size:1 slice
Amount Per Serving: Calories: 214 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 36mg Sodium: 180mg Carbohydrates: 21g Fiber: 1g Sugar: 4g Protein: 2g