Easy Pear Tart
Juicy sliced pears are fanned onto flaky pastry, baked until golden brown, then brushed with pear preserves for a delicious glossy sheen.
Ingredients
For the pastry:
- 2 cups (300 grams) all-purpose flour , plus more for dusting
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- ¾ cup (170 grams) unsalted butter, cut into small cubes
- ½ cup (118 ml) cold water
For the pears:
- 4 bosc or anjou pears
- 2 tablespoons unsalted butter melted
- 2 tablespoons pear apricot or peach jam
- 1 teaspoon granulated sugar
Instructions
To a make the pastry in 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.
To make the pastry by hand:
- Add the flour, salt, sugar and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- 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/200°C.
- 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.
Make the pears:
- Slice the pears lengthwise in ¼- 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.
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 180mg | Fiber: 1g | Sugar: 4g