Rustic Pear Tart Recipe
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons cold butter cut into small pieces – keep in fridge till needed
- 2 tablespoons buttermilk
- 3 tablespoons ice water
- 2 tablespoons apricot preserves – or any other flavor
- 3 large pears thinly sliced – I used Harry & David (use what you have)
- 1 tablespoon lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 3 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1 egg beaten
- 2 tablespoons turbinado sugar
1) To Prepare the Crust.
- In a medium bowl whisk together the 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.
- Combine the buttermilk and ice water in a measuring cup with a spout – the spout will allow for a gradual pour w/ less spilling.
- 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.
- Center a rack in the oven and preheat to 350 degrees F.
2) 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.
3) Build the Tart.
- Lightly flour a sheet of parchment paper.
- Remove the dough from the refrigerator and place on prepared parchment paper.
- Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
- Place the dough with parchment paper on a baking sheet.
- Brush the dough with the apricot preserves, leave a 1/2 inch border.
- Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border.
- Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
4) Final Touches.
- Lightly brush the edge of the dough with the beaten egg.
- Sprinkle the crust and pears with turbinado sugar.
5) In the Oven.
- Bake the tart for 45-50 minutes, or until the pears are tender and the crust is golden brown.
6) Post Bake.
- Transfer the baking sheet to a wire rack to cool for at least 20 minutes.
- Serve warm or at room temperature.
- You can make the tart dough in advance. It will keep in the refrigerator for 3 days.
- Serve the tart with whipped cream or ice cream.
HOMEMADE IRISH CREAM RECIPE
servings: 1 LITER (4 CUPS)
- 1 cup (235 ml) heavy cream or half & half
- 1 14-ounce can (395 ml) sweetened condensed milk
- 3 tablespoons chocolate syrup
- 1 teaspoon instant coffee granules
- 1 teaspoon pure vanilla extract
- 1 ⅔ cup (400 ml) Irish whiskey I used Jameson
- Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on slow speed for 30 seconds.
- Add the whiskey with the blender going, at a very slow speed (so it doesn’t curdle**), and give it a whirl for a few more seconds.
- Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
- Shake well before use.
- **Curdle – High speed will whip/curdle the mixture. We’re aiming at just combining the ingredients – use the blender at low speed.If it curdles, strain the liquid through a sieve, then scrape any excess off the top with a spoon.
- Serving Info: 1 serving = 37 ml.