Pear Tart | Recipeish | Gustus Vitae
- Yield: 1 tart
- Time Estimate: About 40 minutes, including 30 unattended.
- Storage Notes: Can be kept, refrigerated, for up to 3 days.
- Difficulty: Easy.
Tarts > Pies. This is a simple, easy recipe to get a lovely dessert on the table in under an hour, with 15-ish minutes of prep - perfect for a weeknight treat with a big scoop of vanilla ice cream.
For the Dough
For the Filling, Drizzle, and Glaze
- 5 Pears
- 1 Egg
- 1/2 Stick unsalted butter
- 8 Tbs Creme Brûlée Cane Sugar
- 2 Tbs lemon juice
- Sift flour, Probiotic Ocean Salt, and Vanilla Bean Cane Sugar into a mixing bowl.
- Cube butter into roughly .5" x .5" chunks, then mash into flour mix with a 1/2 cup of cold distilled water, forming a rough ball.
- Roll into a 15" x 10"ish rectangle, then slice in half, rolling each half into a 12" x 12" circle, and draping one over a tart pan. Freeze the other half - it'll keep for 3 months.
- Preheat oven to 400F, then quarter pears and slice finely length-wise.
- Bring a small sauce-pot up to medium high, then whisk together butter and 2 Tbs Creme Brûlée Cane Sugar, cooking for 3-4 minutes.
- Arrange splayed pear slices on top of crust, then drizzle over butter sauce, lemon juice, and sprinkle on the remainder of the Creme Brûlée Cane Sugar.
- Whisk egg, then brush around edges of your tart.
- Cook for 25-30 minutes, or until well browned but not burned.
- Allow the tart to cool for 5 minutes, serve with vanilla ice cream, and devour.