Dining In, November 2014
4-5 small pears peeled and sliced thin (Bartlett, Bosc or Anjou pears work well)
1 Tbsp. lemon juice
½ cup light brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
2 Tbsp. cornstarch
2 Tbsp. melted butter For the topping:
3 Tbsp. softened butter
1 cup rolled oats
½ cup flour
1⁄3 cup brown sugar
½ tsp. cinnamon
½ tsp. nutmeg For the tart:
1. Line a baking sheet with parchment paper and heat the oven to 350 degrees.
2. Thaw the puff pastry dough, roll it out into a circle and place it onto the lined baking sheet.
3. In a mixing bowl, toss the pears with the lemon juice.
4. Add the brown sugar, cinnamon, nutmeg and cornstarch and stir to combine.
5. Place this mixture into the center of the puff pastry dough. Pour the 2 tablespoons of melted butter over the mixture.
6. Fold the sides up to make a circular rim around the pears, crimping as you go until all the pears are contained and the tart is sealed all around.
7. Make the topping for the tart by combining the softened butter, rolled oats, flour, brown sugar and spices. Use your fingers or a fork to mix until the mixture resembles wet sand.
8. Sprinkle the mixture over the exposed pears on top of the tart.
9. Bake the pear tart for 35 to 45 minutes, or until it is puffed and golden. Remove from the oven and allow it to cool for 10 minutes before slicing.
Serves 6.
1 sheet frozen puff pastry dough4-5 small pears peeled and sliced thin (Bartlett, Bosc or Anjou pears work well)
1 Tbsp. lemon juice
½ cup light brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
2 Tbsp. cornstarch
2 Tbsp. melted butter For the topping:
3 Tbsp. softened butter
1 cup rolled oats
½ cup flour
1⁄3 cup brown sugar
½ tsp. cinnamon
½ tsp. nutmeg For the tart:
1. Line a baking sheet with parchment paper and heat the oven to 350 degrees.
2. Thaw the puff pastry dough, roll it out into a circle and place it onto the lined baking sheet.
3. In a mixing bowl, toss the pears with the lemon juice.
4. Add the brown sugar, cinnamon, nutmeg and cornstarch and stir to combine.
5. Place this mixture into the center of the puff pastry dough. Pour the 2 tablespoons of melted butter over the mixture.
6. Fold the sides up to make a circular rim around the pears, crimping as you go until all the pears are contained and the tart is sealed all around.
7. Make the topping for the tart by combining the softened butter, rolled oats, flour, brown sugar and spices. Use your fingers or a fork to mix until the mixture resembles wet sand.
8. Sprinkle the mixture over the exposed pears on top of the tart.
9. Bake the pear tart for 35 to 45 minutes, or until it is puffed and golden. Remove from the oven and allow it to cool for 10 minutes before slicing.
