Recipe – How to Make a Rustic Pear Tart

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This afternoon I made a rustic pear tart.  Because I have major OCD issues, I had to give extra attention to lining up my pears like spokes on a bicycle wheel.  It took me three tries. But besides that part, this was a very simple dessert to make, and I cannot wait to try it.  I plan on serving my gorgeous {if I do say so myself} rustic pear tart tonight for dessert with a big ole’ fat scoop of vanilla ice cream.  If the handsome Husband doesn’t make wild passionate love to me tonight… or at the very least throw a few compliments my way,well, then there is something seriously wrong with him.  Because this dessert looks and smells heavenly.

Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup butter
1/3 cup buttermilk {How to Make Buttermilk}
2+ tablespoons raspberry preserves
2 large pears {I used Red D’ Anjou}
1 egg, beaten
2 tablespoons coarse sugar

Directions

Combine the flour, 1/3 cup sugar, cornmeal, salt, and butter {sliced thin} in a large mixing bowl.  Mix until it looks crumbly.  Then, turn the mixture back on and slowly add the buttermilk until you have a nice dough.

Turn the mixing bowl upside down on a piece of parchment paper. Shape dough into a ball.  Wrap with parchment paper and refrigerate for 1 hour until it firms up a bit.

Preheat oven to 350 degrees.

Remove the dough from the refrigerator, open paper, roll dough out into a nice circle.  Spread raspberry preserves around the center of the dough so the preserves are covering all but a 2 inch border around the edges.

Using your best OCD skills, carefully quarter and slice the pears thin.  Arrange pear slices in a tight circle in the center of your dough.  Carefully fold the edges of the dough over.  Brush with egg wash and sprinkle with coarse sugar.

Bake 40 minutes,, or until lightly browned.  Remove from oven and brush a tiny bit more {maybe 1 teaspoon} raspberry preserves over the top of the pears. Bake an additional 5 minutes.  Cool slightly on a wire rack.  Serve with a big scoop of ice cream.

If you like dessert, you need check out the book Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Corey Schreiber.  This book is amazing!  Plus, Amazon currently has it on sale for $14.50 {37% off}.  Which is right up my alley.

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Comments

  1. Mary Ann says:

    It’s gorgeous!

    I don’t know how you do it all! Wife, mother, gardener, blogger, and creativity guru!!!!! You’re inspirational!!!

  2. “…make wild passionate love to me tonight…”

    Oh my! It’s getting steamy in here!

  3. Amanda M. says:

    If there is any of this so called “wild passionate love making “going on, let us know! This recipe could be a staple food group in our house! Im always looking for an alternative to oysters (yuck!). :)

  4. I’m noticing you using cornmeal in this and the biscotti recipe the other day – is that usual in these recipes or is that something you did on your own? Just wondering about the taste or it getting dried out?

    In other news, I don’t bookmark any sites because I swagbuck everything and I was having a heck of a time getting to your site today. I kept typing in “one hundred dollars a day” – very different meaning…oopsie – LOL

  5. darlene says:

    Well, to help out with Handsome Husband, maybe if you make him that spinache and cheese crepe….

  6. Lara Fara says:

    Thank you for posting cornmeal recipes. We had some that I didn’t know what to do with and now I do! I have already made biscotti with lemon juice and zest.

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