Pear Tart
This pear tart is as delicious as it is gorgeous! It has a perfectly flaky crust topped with sliced pears and covered with a delightful brown sugar crumb topping.
Servings: 8 Slices
Ingredients
Crust
- 1 ½ Cup Flour
- ¼ Cup Granulated Sugar
- ¼ Teaspoon Salt
- ¼ Cup Unsalted Butter Cold
- 1 Egg Yolk
- 2-4 Tablespoons cold water as needed
Filling
- 3-4 Large Pears (moderately ripe), cored and sliced
- 1 Tablespoon Lemon Juice
- 1 1/2 Tablespoon Cornstarch
- 3 Tablespoons Brown Sugar
- 1/8 Teaspoon Ground Cinnamon
Crumb Topping
- 1 Tablespoon All Purpose Flour
- 1/3 Cup Brown Sugar
- 1 Tablespoons Butter Cold
Instructions
Crust
- In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
- Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
- Wrap the dough in plastic wrap and allow it to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
- Once chilled, roll the dough out into a ¼ inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
- Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork. Place in the fridge until the pears and topping are ready.
Filling
- Add the sliced pears, lemon juice, cornstarch, brown sugar, and cinnamon to a large bowl. Toss until combined. Set aside until the crumb topping is ready.
Crumb Topping
- In a medium bowl, add the flour, sugar, and butter. Blend together with either a pastry cutter or your fingers until it is nice and crumbly.
Assembly
- Arrange the pears in the chilled crust and top with the crumb topping.
- Bake for 35-40 minutes, until the edges of the crust are golden brown, and the topping is lightly browned and slightly melted into the pears.
- Let cool for 10-15 minutes before removing from the tart pan and serving.
Nutrition
Calories: 280kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 91mg | Potassium: 129mg | Fiber: 3g | Sugar: 26g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
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