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Entertaining~ Whole wheat rustic pear tart

Freshly picked pears tossed with cinnamon 
and a little sprinkle of sweetness

and then baked in a crusty whole wheat pastry dough?

 Yes, please. 

It's pear season over here
and we happen to have a huge pear tree in our yard that
puts out lots of big juicy pears for you to enjoy 
well, if you are not afraid of heights and climbing to get them. 
Remember that orchard ladder I found at a neighbors house
and brought home to use in the cottage?

Yep, you might have to use something similar to get a lot of them
as they tend to grow pretty high up on the tree.
But, the reward of a basket full is definitely worth the work.

So last weekend, 
I decided it was time to try to make something inspired 
Something like a rustic pear tart.

I thought it sounded difficult to make- but it's not and you can easily make one 
and impress your guests.

This is for a small tart- only about 7-8 inches across when finished.
If needing something larger- I would double or triple the recipe.

Rustic Pear Tart


1 large ripe but firm pear thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons walnut oil, or canola oil
1-2 tablespoons cold water

Preheat your oven to 375 degrees f.
Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, 
nutmeg and salt in a  bowl- set aside.

In a separate bowl- mix 1/3 cup all-purpose flour, whole-wheat flour 
and  1 tablespoon sugar 
Cut in butter until the mixture resembles coarse meal.
Add oil  and stir with a fork until evenly combined. 
Add 1 tablespoon water and stir and
 add another tablespoon of water if the dough is too dry.

(I used a pastry board dusted with flour)

Form the dough into a small patty and dust the top with flour 
Using a rolling pin- roll into a circle about 10" around - and/or as thick as you would like.
 I made this one fairly thin because we aren't a huge crust loving family over here.
You can also add more flour to prevent sticking. 
Move to a baking sheet carefully
Lay the pear slices overlapping each other on top of the crust, 
leaving a little bit of crust to wrap over.

Spoon any remaining pear juice over the slices and  
pick up the edges of the crust to fold over the pears.

Note: The crust will not meet in the center- that is how it should be.

Bake until lightly browned and bubbling, about 30 to 40 minutes. 
While it's baking,
smell the wonderful aroma of warm pears
sprinkled with cinnamon....

Cool for 10 minutes 
and enjoy!

Simple and easy to make and perfect for serving for a casual dessert.

Happy Wednesday!

Recipe adapted from similar recipe at Eating Well 
with a sprinkle of this and that from a cook book.

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  1. Your tart looks so yummy!

  2. Sounds easy and Yummy!!! Beautiful photos.


  3. Your pictures are award-winning....and I love that new one of you. You are award winning, too. ♥

  4. A rustic pear tart sounds like a delicious end to a Saturday meal! All the best, Rié Portobello Design Blog

  5. That sounds so yummy and looks beautiful Courtney!

  6. What a lovely pear tart. It is beautiful and I am sure delicious. Catherine

  7. Ooooh, yum! Will have to make a pear tart this weekend! Thank you for sharing your recipe with us!

  8. Lové the photos, and love love pairs, but I like to keep it healthy and eat them in a berry mix, no wheat or process foods, keeping it fresh and raw :)
    If I do bake it's for my daughters friends, and then they would opt for apples off our climbing apple trees.

    Love all you create. And your ladders is amazing, my ladder I cut 4 feet off of it to fit the shorter vault site... I took it from my grandfathers studio at Paramount Picture Movie Picture Studio, where he retired as an art producer, I love the history it holds and the photos of movie sets designs that have this ladder on set, and now it's in my kitchen 70 plus years later :)


    1. Thank you! By themselves is my favorite way to eat them too :) Your ladder sounds like it is wonderful Dore - and such a great history it has!

    2. Ooooop's......Darn that spell check meant to spell Pears, not Pairs lol
      Thank you Courtney for a beautiful posting. Always inspired here.

  9. This looks delish. I only wish I could get some gluten free flour to make pastry that tastes like glutenous flour. Warm regards.

  10. Up here in the The True North Strong and Free we would call your tart a galette. Delicious by any name.