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CARLA HALL Rustic Pear Tart

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This delicious dessert is perfect for the holidays!

ingredients
RUSTIC PEAR TART
TART FILLING
2 tablespoons granulated sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large pears (thinly sliced using mandolin)
1/4 cup orange marmalade (for glazing)
whipped cream (to serve)
TO ASSEMBLE
1/2 recipe Carla’s Perfect Pie Crust
1 egg (lightly beaten)
2 tablespoons water
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

directions
For the Filling: in a large bowl, add the sugar, flour, cinnamon and ginger and mix to combined. Add the pears and toss to coat. Set aside.
To Assembled the Tart: preheat oven to 425ºF. Line a baking sheet with parchment paper. In a small bowl, add the egg and water and whisk together. In another small bowl add the sugar, cinnamon and ginger and mix to combine.
On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle. Place the pears in two shingled rows across the tart to cover the tart completely. Roll 1-inch of each side of the tart upwards and fold into the center. Brush the edges of the pie dough with egg wash and dust with cinnamon sugar ginger mixture. Place on baking sheet and bake at 425ºF for 10 minutes, then reduce the oven to 350ºF and continue cooking for 20 minutes.
Remove from the oven to a baking rack and allow to cool. While still slightly warm, brush tart with orange marmalade. Serve with whipped cream.
Tip: Make the tart with apples instead of pears!

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