I love using fresh, seasonal ingredients in my recipes, and when I saw these cheery, little pears at the grocery store I couldn’t resist featuring them in this simple tart recipe. To keep the pears the star of this dessert, I kept the other ingredients to a minimum, a bit of cinnamon, nutmeg and a drizzle of caramel.
If you are comfortable making a pie crust, this recipe will be a snap for you. If pie crust making challenges you, there is always the route of buying a pre-made crust. However, with a bit of research and some practice, you can whip out your own lovely pie crusts easily. This dessert is best served warm from the oven, with a scoop of vanilla ice cream if desired.
- In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs form. Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Avoid over mixing or handling the dough. Wrap the dough in plastic wrap and chill for at least an hour. This makes it much easier to handle.
- Preheat oven to 400 F. Toss together the pears, corn starch, cinnamon and nutmeg in a bowl until they are coated. Set aside. Roll out the dough on a floured surface into a 12 inch circle. Transfer onto a flat cookie sheet. Arrange the pears on the dough, leaving a 3 inch space around the edge. Drizzle the caramel sauce over the pears.
- Gently fold the rim of the dough over the pears. Brush with the beaten egg. Bake for 20-23 minutes or until pears are tender and the crust is golden brown. Serve warm with a scoop of vanilla ice cream if desired.