Wednesday, November 13, 2013

Thanksgiving Cooking: Pear Tart


For the remaining days leading up to Thanksgiving I will be posting recipes that will work for your hosting and festivities. Some will be more traditional, while others won't. I hope you enjoy what I have to share.

This past weekend I hosted a Friendsgiving dinner. I made the usual slew of Thanksgiving foods, but realized I had some super ripe pears in my refrigerator and some extra pie crust, so I went for a pear tart.

I don't normally make pear desserts. I'm not a huge pear fan in general, but in the form of a tart, they are basically apples in my eyes (except they tend to cook softer, I'll comment on that in a bit).


I used my usual pie crust, which I doubled (because I was making a pumpkin pie as well). I do not recommend doubling your crust. Just make one portion at a time, it ends up better for some reason. Trust me on that one. It will take a little more time, but be worth it in the end. 

For the filling: 

4 pears
1 tablespoon sugar
A dash of cinnamon

Slice the pears thinly, arrange into pie shell, sprinkle with sugar and cinnamon and bake in preheated oven (400º for 10 minutes, 350º for the remaining 10).

About the soft pears. One of my friends commented that the pears were a bit "mushy." But then the next morning I tried a bite of the tart (I never get the chance to eat much of my desserts) and it was perfect. So, my suggestion: make this tart the day before. 


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