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Rustic Pear Tart
Recipe Type: Bakery
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Try this simple tart as an appetizer with blue cheese crumbled over the top or as a nice dessert. Feel free to substitute apples, peaches or plums for the pears
Ingredients
- 2 cups Unbleached All-Purpose Flour, King Arthur Brand
- 1/2 cup Whole Wheat Flour, King Arthur Brand
- 1/4 tsp. salt
- 8 ounces unsalted butter, chilled and divided in half
- 3 ounces ice water
- 2 1/2 ounces ground almonds
- 4 tablespoons granulated sugar, divided
- 3 ea firm bosc pears (brown), cored, sliced
- 1 teaspoon pure vanilla extract
- 1/4 cup orange marmalade, warmed slightly
- 1 ea egg white, beaten
Instructions
- Preheat oven to 375 degrees.
- For tart crust: In a medium size bowl, combine flours and salt. Cut butter into small pieces and add to flour mixture. Cut in with pastry blender or your fingers until size of peas. Cut remaining butter into larger pieces and add to flour and butter mixture. Cut in butter, leaving pieces a little larger(cranberry sized). Add ice water over flour and mix just until slightly moist and mixture sticks together when squeezed with your hand. It will still seam very dry. Transfer dough to parchment lined work surface. Press into a slightly flattened rectangle. Using a spritz bottle, spritz top of dough 3-4 times with ice water. Fold over dough on both sides like a book. Spritz dough 3-4 more times. Repeat folding again. form into a 1” thick rectangle. Place dough in a plastic bag and refrigerate for 30-60 minutes.
- For tart filling: In a medium size bowl, combine 2 Tbl. of sugar, vanilla and orange marmalade. toss to coat. Set aside while you roll out dough.
- To make tart: Remove tart dough from refrigerator and place on a sheet of parchment paper sprinkled with a light dusting of all-purpose flour. Place dough in center of paper and cover with a large piece of plastic wrap. Roll our dough into a rectangle about 8″X17″. Trim edges with a knife. Combine remaining sugar and all but 2 Tbsp. of almonds in a small bowl. Sprinkle mixture down center of tart dough. Place reserved pears in a row down the center over sugar and almonds, leaving about 3 inches on each end. Fold ends in over pears, then fold sides in over pears, leaving center of pears exposed. Brush dough with egg white, making sure to seal sides with ends. Sprinkle remaining almonds over top of tart. Carefully slide parchment onto a jelly roll pan or large cookie sheet. Refrigerate tart for 15-20 minutes. Bake for 30-35 minutes or until crust is light golden brown. Remove from oven, and let cool to room temperature. Dust with powdered sugar if desired and serve.