Rustic Pear Tart

I've discovered a new go-to recipe for a dessert that is not only easy but definitely a 10 when it comes to the wow factor!

I had purchased some beautiful Bosc pears simply to photograph but when I was finished I had to find a way to use them up. As luck would have it, I was asked to bring something to a housewarming party to help welcome some friends to the neighborhood. Aha! wouldn't it be interesting to try making a pear tart...

I had a pleasant afternoon making this creation. It was snowing and chilly outside - warm and toasty inside. As the mouthwatering smells of butter and almond filled the house I felt so peaceful. Baking can be a form of meditation if you choose to make it so.

Pear Tart

Butter Crust

1 1/4 cups flour
1/2 tsp salt
1 1/2 tsp sugar
8 Tbsp very cold butter
3 - 4 Tbsp ice water

Cut the cold butter into the flour, salt, sugar mixture with a pastry cutter or food processor until the pieces of butter are no larger than a small pea.

Add the ice water, blending with a fork until mixture starts to stick together.

Form the dough into a disc and place it on a lightly floured counter top. Roll it out like a pie shell, using small dustings of flour to keep it from sticking. Place in the tart pan, patting it down and into the edges of the pan.

Chill in refrigerator for 30 minutes.


Filling (frangipane)

1/3 cup almond paste
2 tsp sugar
2 Tbsp unsalted butter
1 Tbsp flour
1 egg
Pinch of salt

3 large Bosc Pears
Lemon juice

Beat together the almond paste and sugar. Beat in the butter. Add flour, egg, and salt, beat thoroughly until light and fluffy.

Core and slice the pears into 1/8 - 1/4 inch slices, sprinkling lightly with lemon juice to prevent browning. I didn't peel the pears - the skins add to the visual appeal and are not noticeable when eaten (but of course you can peel them if you like).

Spread the almond mixture (frangipane) on the bottom of the crust. Arrange the pears in a circle, overlapping each one slightly.

Bake for 30-35 minutes until the frangipane and crust are lightly browned.

Remove from oven and brush with glaze.


Glaze

In a small pot, heat 1/4 - 1/2 cup apple jelly until it has melted. Set aside and let cool slightly.


Everyone at the party thought it was amazing and there wasn't a crumb left over at the end of the night - definitely a keeper!


*Pear Tart, adapted from "Simply Recipes".



Linky Party at Craftberry Bush, Linky Party at Thirty Handmade Days, Inspiration Friday At The Picket Fence, Show and Tell Friday at My Romantic Home, Chic and Crafty Party at The Frugal Girls, Saturday Night Special at Funky Junk Interiors, Wildly Original Link Party at I Gotta Create, DIY Project Parade at DIY Showoff, Mop It Up Mondays at i should be mopping the floor, Thursday Favorite Things at Katherines Corner