Sometimes I think fruit can be so doused in sugar, chocolate, custard, cream and various other types of delectable sweets, that you can barely taste the actual fruit. So I went simple with this tart today. Four different types of pears, honey, lemon, vanilla. After baking for an hour and a half, the pears, though slightly softened, were still in tact. The slight lemon and honey flavors only complemented the pear flavor.
Pear Tart
1 sheet of puff pastry
5 pears (whatever kind you like!)
4 T. fresh lemon juice
1/4 c. honey
1/2 t. vanilla
2 T. corn starch
2 T. butter
Roll out the puff pastry slightly and place in tart pan. Trim the edges and set aside.
Peel, core and slice pears and place in a large bowl. Add the other ingredients and toss to combine. When all the pears are coated, pour the pear mixture into the pastry shell. Dot the top of the tart with little chunks of butter. Bake at 350 for 90 minutes. Let cool before serving.
*Note: I used a Red Bosc pear, which was considerably more firm than the other pears. So I sauteed the Red Bosc slices in butter and a little sugar and water until they were about the same firmness as the other pears, and then poured them on top of the other pears. This is a good way to use a variety of pears, but make sure they all cook evenly.
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in the oven now! smellin’ mighty fiiine
Wow, this looks delicious!
This looks great. I think we’ll try it this week. How thick should we cut the pears? We have the regular green pears (I don’t remember the name of them).
I would cut them about 1/4 inch thick. They are remarkably sturdy, so even if you go thinner, you should be fine. Good luck and let me know how it turns out!
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