Simple French Pear Tart

Hello everyone,

The late summer and fall bring some wonderful fruits to our table. My daughter's friend (male) has a 5 acre parcel at the foot of Mt Lassen. He loves to garden and has planted some fruit trees on the property. A couple of weeks ago he brought us some fresh green pears. I put them in a box and covered them with a towel until they ripened. Yesterday I made a Simple French Pear Tart.

What a simple and delicious dessert. 

When I was a young girl living in the beautiful Santa Clara Valley. We would have pears all during the season. My mom and dad would pick pears and we would eat them fresh and my mom would can pears, so we could enjoy them all winter long.

Here is the recipe for 

SIMPLE FRENCH PEAR TART

Printable recipe go HERE

Rustic Pear Tart

Rustic Pear Tart Adapted from Ellie Krieger Ingredients One (1) Frozen Pie Crust-Thawed Filling 3 Medium pears 1 tablespoon lemon juice 1 tablespoon plus 1 teaspoon cornstarch 3 tablespoon light brown sugar 1/8 teaspoon ground cinnamon Glaze  1 teaspoon honey 1/4 teaspoon boiling water Directions Preheat the oven to 425 degrees F, and prepare the filling. Peel 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. Line a baking sheet with parchment paper, and place pie crust to the prepared baking sheet.  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 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. Enjoy!

Last night, sweetheart and I enjoyed a piece of pear tart with vanilla bean ice cream on top. Yummy!

I love the way the pears sparkle with the honey glaze. And the simple way the ready made pie crust surrounds the pear mixture. 

It's amazing how the simple things in life are sometimes the very best. 

As they say in France 'Bon Appetit'

Thank you so much for visiting and please come back soon.
Joyously,
Betty
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