What do we do with all these ripe pears?

Posted on 04. Nov, 2010 by in Uncategorized

When the fall pears ripen I seem to have too many to just eat raw so I love to peel and thin slice them in various sizes to use in a tart. To make the crust:

  • sift together 1.5 cups of all purpose flour
  • 1.5 tablespoons of sugar
  • 1 teaspoon salt
  • and mix in 6 tablespoons of butter cut into small cubes
  • Put the bowl of flour and butter into the refrigerator for 15 minutes
  • Remove and use your hands to cut the butter into the flour till a coarse texture of small sized balls appear
  • Add 3-5 tablespoons of ice cold water, mix to just hold it together and turn out onto a floured board
  • Roll into a circle about a foot wide, wrap in plastic and chill for half an hour

Meanwhile prep the pears by peeling and slicing about 6 of them. Once the crust has chilled press it into a tart pan or simply roll out into a free form circle and place on a baking sheet. Next I like to spread the bottom of the crust with a homemade jam (or any good jam). Place the pears on top. My son insisted on dotting the top of the pears with extra jam which turned out terrific. Top with a couple of dots of butter and orange zest. Bake at 375 till the crust is a lovely brown about 40 minutes. If you use the free form idea turn the edges of the crust circle over about an inch toward the center. I like to put a bit of pear and jam up under the turned over edge of the crust.

2 Responses to “What do we do with all these ripe pears?”

  1. janet schlihs 6 January 2012 at 8:42 pm #

    this is one of my new favorites. i love pears and often have the same challenge of what to do with so many of them as i have pear trees in my yard. i will be making a lot of these delicious and beautiful tarts. thanks again!

  2. ej 8 January 2012 at 4:57 am #

    Be sure and try the free form version with the pear and jam tucked up under the crust fold!

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