“Bosc pears are brown and unfortunate-looking,” says pastry chef Melanie Diamond-Manlusoc (Cafe Spiaggia, Spiaggia). But this none-too-cute variety has really sweet flavor. “Even if they are not perfectly ripe, these pears never let you down.” Try the ones from Ellis Family Farms at the fall markets.
Pear Tart
Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Crust
| 1 cup plus 1 Tbsp. |
All-purpose flour |
| 3 Tbsp. | Sugar |
| 1 | Stick frozen unsalted butter, cubed |
| ½ tsp. | Baking powder |
| ¼ tsp. | Salt |
| 1 | Egg yolk |
| 1 tsp. | Vanilla extract |
Filling
| 3 | Pears, peeled and diced into ½-inch cubes |
| ½ cup | Sugar |
| 1 Tbsp. | Ground cinnamon |
| ¼ tsp. | Salt |
1. Heat the oven to 350 degrees.
2. Put the crust ingredients into a food processor and mix until a dough ball forms.
3. Press the dough over the bottom and about 1 inch up the side of a 9-inch springform pan. Bake for 3 minutes.
4. Arrange the pears on the tart crust.
5. Mix the sugar, cinnamon, and salt together and sprinkle over the pears.
6. Bake for 30 minutes (or until pears are soft).
7. Serve warm with vanilla bean ice cream.
Tip: If the dough ball doesn’t form within a minute or two, add a few drops of water at a time until it comes together.