Description
This rustic, free-form tart is the epitome of cozy fall baking. By utilizing a simple refrigerated pie crust and fresh, spiced pears, you can create a professional-grade dessert with minimal effort. The pear slices are tossed with cinnamon and ginger, then folded into a buttery crust to create a delightful contrast between the soft, sweet center and the golden, flaky edges. It is a forgiving, versatile recipe that serves as the perfect end to any meal.
Ingredients
1 refrigerated pie dough crust (softened for 15 minutes)
3–4 ripe Bartlett or Anjou pears, peeled and thinly sliced
1/4 cup granulated sugar
2 tablespoons all-purpose flour or cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 tablespoon cold butter, cubed
1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the pear slices, sugar, flour, cinnamon, ginger, salt, lemon juice, and lemon zest, tossing gently to coat.
Roll out the refrigerated pie dough onto the prepared baking sheet.
Arrange the pear mixture in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the pears, overlapping slightly to create a rustic, free-form shape.
Dot the top of the filling with the small cubes of cold butter.
Brush the edges of the crust with the beaten egg for a golden finish.
Bake for 30-35 minutes or until the crust is golden brown and the pears are tender.
Allow to cool slightly before serving.
Notes
You can serve this warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to keep the crust crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg