Easy Cinnamon Pear Tart
.
Yield
2 servingsPrep
15 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pears
ripe but firm, peeled and thinly sliced |
|
| 1 | teaspoon |
all-purpose flour
plus 1/3 cup, divided, plus additional for dusting |
|
| 2 ½ | tablespoons |
sugar
divided |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
prefer freshly grated, or ground |
|
| ⅛ | teaspoon |
salt
|
|
| ⅓ | cup |
whole-wheat pastry flour
|
|
| 1 ½ | tablespoon |
butter
chilled and unsalted |
|
| 1 ½ | tablespoons |
canola oil
or grape seed oil, walnut oil |
|
| 1 | tablespoon |
water
cold, or more as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pears
ripe but firm, peeled and thinly sliced |
|
| 5 | ml |
all-purpose flour
plus 1/3 cup, divided, plus additional for dusting |
|
| 38 | ml |
sugar
divided |
|
| 1.3 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
prefer freshly grated, or ground |
|
| 0.6 | ml |
salt
|
|
| 79 | ml |
whole-wheat pastry flour
|
|
| 23 | ml |
butter
chilled and unsalted |
|
| 23 | ml |
canola oil
or grape seed oil, walnut oil |
|
| 15 | ml |
water
cold, or more as needed |
|
Directions
Preheat oven to 375℉ (190℃).
Add pear slices, 1 teaspoon all-purpose flour, 1½ tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl, gently toss until evenly coat.
Add ⅓ cup all-purpose flour, whole wheat pastry flour and the remaining 1 tablespoon sugar in a medium bowl, whisk until well blended.
Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal.
Sprinkle oil over the mixture and stir with a fork until evenly combined.
Stir in 1 tablespoon water and stir until the dough just stays together when pressed with a fork, add up to another extra tablespoon of water if the dough feels too dry.
Line a work surface with parchment paper or a baking mat, generously dust with flour and transfer the dough onto it.
Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if needed to prevent sticking.
Transfer the crust to a baking sheet lined with parchment paper or baking mat.
Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge.
Spoon any remaining pear juice over the slices.
Pick up the edges of the crust by using a spatula and fold over the pears.
The crust should not touch in the center.
Bake until lightly browned and bubbling, 38 to 42 minutes.
Let cool for about 15 minutes.
Slice and serve.
