Easy Pear Tart

This is a really easy recipe for a pear tart, for those days that you don’t have the time to make a pie shell, bake it blind, prepare the filling and bake it again! If you happen to have a few ripe pears sitting in your fruit bowl, and crave something warm and comforting, then this is the perfect fruit dessert to make. It is a variation of the French clafoutis and all it requires is a simple batter and some sliced pears on top. You can substitute apple for the pears, or, when is season, the more traditional black cherries. You can also bake it in individual ramekins if you want – either way it will be delicious!

Easy Pear Tart

• ½         med.                lemon (juice only), divided
• 1          lb.                    ripe pears (Bartlett, Concorde or Anjou),
•                                     peeled, cored and sliced ½” thick
• 1          cup                  All Purpose flour
• 1          tsp.                  baking powder
• ⅛         tsp.                  salt
• ½         cup                  unsalted butter, softened
• 1          cup                  sugar
• 2          med.                eggs, room temperature
• 1          tsp.                  vanilla extract
• ½         tsp.                  cinnamon
• 2          TBSP.              sugar

1. Butter and flour a 9” spring form pan. Peel, core and slice the pears to ½” thick, place them in a bowl and squeeze half the lemon juice over them.

2. In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

3. With an electric mixer, cream ½-cup butter and 1-cup sugar together on medium speed, until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then the vanilla. Mix in the flour mixture (on low), until the batter just comes together.

4. Spread the batter in the prepared pan. Wrap and chill for at least 20 minutes.

5. Preheat the oven to 375°F.

6. Remove the chilled pan from the refrigerator and arrange pears in tight concentric circles on top of the dough. Squeeze remaining lemon juice evenly over pears.

7. In a bowl, mix the cinnamon with 2 TBSP. of sugar. Sprinkle it over the pears. Bake for 45 to 55 minutes or until the edges are golden and the center is set. Cool the tart in the pan for 10 minutes. Run a sharp knife around the edge and then remove the sides of the pan. The tart can be served warm or at room temperature, sprinkled with some powdered sugar.

Try serving this with softened vanilla or cinnamon ice cream, or, with cinnamon whipped cream. To make the latter, whip some heavy cream and add a pinch of cinnamon with a bit of sugar.

Wrap in plastic wrap and keep overnight at room temperature or refrigerate for longer storage.