Wednesday, October 3, 2012

~ Rustic Pear Tart ~

The first pie crust is from the original recipe and a healthy variation. Use at your own discretion. :)



  • 1/2 cup whole-grain pastry flour or regular whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp granulated sugar
  • 1/8 tsp salt
  • 4 T. cold, unsalted butter, cut into small pieces
  • 2 T. low fat buttermilk
  • 3 T. ice water


  • 3 medium pears
  • 1 T.  lemon juice
  • 1 T. plus 1 tsp cornstarch
  • 3 T. brown sugar
  • 1/8 tsp ground cinnamon


  • 1 tsp honey
  • 1/4 tsp boiling water

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes. 

OR ~  Use a refrigerated pie crust and call it good!  :)   I love Marie Callender's frozen pie good as homemade I promise.,

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature. Awesome with Vanilla Bean ice cream! This recipe is adapted from Southern Living, eons ago.
Joining ~ 


  1. Oh Pat, what a wonderful pear tart! The pie crust sou ds fabulous... Oh my, perfection!! The tip on using Marie Callender's is a good one. I've never tried those, but I've heard that they are great.

  2. This looks delicious, Pat, I have a favorite frozen crust I use, too. I am going to look for Marie Callender's. xo

  3. Sounds so delicious and autumnal! I am gluten free these days, so I am planning a GF pastry crust. Wish me luck :\

  4. That looks and sounds just fabulous, Pat! I wish I had a piece right now!

    We had a pear orchard next to our yard when I was a child, and both my parents and grandparents had fig trees (I guess they were trees... they seemed more like big bushes to me). As a consequence, I have always had a fondness for pears and figs. And this recipe makes me want to bake!



  5. Oh, Yum! Perfect for these chilly fall days that are upon us!

  6. This looks so good and so pretty. I'm saving this one, it is so thin there can't be that many calories can there?

  7. It's been a very long time since I've cooked with pears and this recipe looks really good.. I'll try it this week!
    Thanks for sharing.

  8. This looks divine!!! I love everything about it including the glaze!! Love to you, sweet friend!! :)

  9. This looks divine!!! I love everything about it including the glaze!! Love to you, sweet friend!! :)

  10. This looks divine!!! I love everything about it including the glaze!! Love to you, sweet friend!! :)

  11. This looks divine!!! I love everything about it including the glaze!! Love to you, sweet friend!! :)

  12. Hi Pat,
    I just featured your lovely Pear Tart on my Face Book Page. Thanks for sharing with Full Plate Thursday and have a great week end!
    Miz Helen

  13. Hey I'm visiting from Miz Helen's I'm new follower and i put your blog on my sidebar...when I saw "PEAR" I had to pop over and check it out this is my most used and favorite fruit...we have ton's on our trees...I've got to "pin" this recipe to my copycat board...hope you don't mind?

  14. Did you rate it an A?


  15. Oh my, that looks and sounds wonderful! I could just live on dessert lately! :-D xo

  16. I'm pinning this Pat! Not only does it look delicious but also sounds delicious!! Thanks for sharing and I hope you have a wonderful weekend, Gail

  17. looks delish! I will have to purchase some pears this year...the stinking squirrels ate every last one of ours on our tree!


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