This summer my dad sent us fruit from their garden in California for the first time. The first box that arrived contained a bunch of lemons which we used to make a few batches of perfectly tart lemonade as well as allowed us to add fresh squeezes of juice to a number of dinners during the summer.
After the lemons ran out, my dad started sending boxes of pears and apples that were overflowing from their trees at home. A few weeks went by and suddenly a number of the pears ripened at the same time. I needed to find something to do with the pears since I knew we wouldn’t be able to eat them all in a timely fashion.
So last weekend I got up early on Saturday morning and made a rustic pear tart. The recipe was simple and the result was delicious.
I’ll admit that I took the easy way out and used a pre-made crust because we had one in the freezer.
The filling included:
About 5 pears (peeled, cored and sliced into wedges)
1 Tbl lemon juice
1 Tbl plus 1 tsp of cornstarch
3 Tbl of brown sugar
1/8 tsp of ground cinnamon
After mixing all of the filling ingredients together, I placed the combination in the center of the crust and folded the sides of the crust up on the pile of pear slices. Once the tart has baked (at 425 for 15 minutes, then at 350 for an additional 40 minutes), we glazed the tart with a mixture of 1 tsp of honey and 1/4 tsp of boiling water.
Unlike the previously mentioned Ground Cherry Muffins, this is one treat that we will make again.