Rustic Pear Tart

I've had this blog for a long time, but never actually had the time/energy to post! So for all of those people who wanted my recipes, here they are!

I made this tart last spring, but it was really delicious. I little thicker, crumbly crust and a delicious not-too-sweet filling. It's perfect for breakfast, dessert, and everything in between.

I did a simple twisted edge to the crust, little extra work,  but makes it pretty! 

yum! 

(Adapted from dulcisinfurno.blogspot.com)


Ingredients: For the pasty dough: 

2 2/3 cups all purpose flour
2/3 cup cold butter into small pieces
1/2 cup sugar
1 egg
1 pinch of salt
2 tsp baking powder

Pear Filling
1 1/2 lb pears
1/2 cup sugar
1/2 tsp cinnamon
1 tsp rum extract
1 tsp vanilla extract
1 tsp water

Wash for Crust
1 tablespoon milk
2 tsp melted butter
icing sugar to sprinkle


To Make:

Prepare the pastry dough: 
1_ Combine flour, sugar, baking powder, and salt into a large bowl. 
2_ Cut in butter with a pastry cutter or fork, until the mixture becomes even and crumbly. 
3_ Add egg and mix until combined. 
4_ Form into a ball, wrap in plastic wrap and refrigerate at least 20-30 minutes. 


Meanwhile, prep the filling:
1_ Peel all pears and cut into slices
2_ Combine in bowl with sugar,
Prepare the filling: peel the pears and cut into very thin slices. Put them in a bowl, add sugar, cinnamon, rum extract, vanilla, and water; stir gently
3_ Let rest at least 5 min


Assembly:
1_ Butter and flour a 12 in springform pan
2_ Roll out approximately 2/3 of the pastry dough on a floured surface, and place it in the pan, working it up   the sides of the pan about 1 in or so. 
3_ Arrange the pears on the pastry - DO NOT add liquid, as this makes the tart mushy. The pears have enough juice of their own. (Also, I am very particular with fruit fillings - I work in layers, making the most solid arrangement I can, so that there is minimal sinking during baking. It is annoying, but worth it)
4_ Roll out remaining dough, and place over the filling. 
5_ Cut off extra, and recombine if you wish to make a braided/twisted edge
6_ Fold any overlapping bottom pastry over the top pastry. .
7_ Make twisted edge out of extra, and place around the perimeter. 
8_ Mix butter and milk for the wash, and paint crust with a basting brush or fork. 
9_ Poke holes in the top crust with a fork to let air escape during baking. 
10_ Bake in a preheated oven at 350°F for 45-50 min or until the pastry crust turns a light golden brown.
11_ Let cool and remove form pan. Sprinkle with icing sugar and serve.


Note_ This pasty gets better after about a day, when the pear filling has had a chance to mix with the flavors of the crust. Perfect for picnics and the like :)


Currently listening to_ 
Armistics// 'Mission Bells'