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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

  • 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.