I know that most of us think of apples at this time of year, but pears are in season now, too. In fact, my family would choose pears–hands down–over apples, any day of the week, and I probably would, too.
Last week, I decided to take an apple recipe and substitute pears, just to see what would happen. The results were delicious!
I’d definitely recommend Bosc or red pears for this recipe, though. I love Bartlett pears, but they are just too juicy for this recipe and would probably fall apart during cooking. Here’s the recipe:
Rustic Pear Tart
- 3 ripe red or Bosc pears
- 1/2 cup brown sugar
- pinch salt
- 1/4 cup chopped walnuts (optional)
- 1 sheet puff pastry, at room temperature for 20 minutes
Unfold the puff pastry and cut in half widthwise. Place both rectangles on a lightly greased cookie sheet.
Wash, core, and thinly slice the pears. Place in a bowl and gently toss with the brown sugar, salt, and walnuts.
Place pear slices in rows to fill both pastry sheets.
Bake at 400 degrees for 20 minutes.
Serve warm with Stilton, figs, and chilled red or white wine.
I use a pizza cutter to slice my puff pastry sheet in half; it’s so easy that way. Here’s how the two halves of the single sheet look:
After slicing the pears, I lined them up neatly on the sheets:
If you let the puff pastry sit out too long before cooking it, it won’t rise as much, so be sure to only let it sit out for 15-20 minutes before popping it in the oven. The results are delicious:
This pear tart is absolutely amazing with Stilton (or another type of bleu cheese), figs, dates, and wine. And it’s easy enough that you can make it on a weeknight. Enjoy!
Thanks for stopping by!