Monday, January 9, 2012
Free-form Pear Tart
This tart is really simple. We made it as a finish to our Red Wine Braised Short Ribs. The short ribs were a rich, hearty meal, so we wanted something a little lighter for dessert. If you aren't a fan of pear, you can do the same recipe, but replace the pears with apples.
Here's what you need:
3-4 Bosc Pears
Juice of 1/2 a lemon
3 Tbsp butter, divided
1 pre-made pie crust
2 tsp. cinnamon, divided
2 Tbsp brown sugar
Vanilla ice cream to top.
Here's what you do:
Pre-heat your oven to 350
Peel and slice your pears. Be sure to remove the cores with a spoon. Toss the pear slices in a bowl and coat them with the lemon juice. This will stop the pears from oxidizing.
Roll out your pre-made pie crust. We rolled it and thinned it out a bit.
Soften one tablespoon of butter and brush it over the crust.
Sprinkle that with 1 teaspoon of cinnamon and brush together.
Now, pile on your sliced pears. If you want to make this prettier, you're more than welcome, but since this was a free-form tart, we decided messy was better.
Sprinkle the top of the pears with the brown sugar the other teaspoon of cinnamon.
Now, pick a spot on the edge of the crust and start folding it over on top of the pears. Pinch the edges together a bit as you go to hold it together. Again, you can make this prettier if you want, but we liked the messy feel of it.
Cut up a tablespoon of butter into small pieces and dot the top of the tart with it.
Finally, soften another tablespoon of butter and brush the edges with your basting brush. You should still have some cinnamon on it from earlier, so you shouldn't need to add more cinnamon, but of course, you can if you want.
Bake for 20-30 minutes, or until your pie crust has browned.
Top with vanilla ice cream and serve warm.