Easy Cinnamon Pear Tart
Submitted by happyzhangbo
Cinnamon pear tart with a rustic whole wheat crust, warm spices, and juicy sliced pears. A free-form galette for two that’s simple enough for any weeknight dessert.
YIELD
2 servingsPREP
15 minCOOK
40 minREADY
80 minA rustic, free-form pear tart that skips the fussy tart pan entirely. You roll out a simple crust on parchment, pile on spiced pear slices, fold up the edges, and bake until everything is golden and bubbling.
The whole wheat pastry flour gives the crust a nutty depth, and the cinnamon and nutmeg make the kitchen smell like autumn even if it’s the middle of July. This recipe is sized for two, which makes it ideal for a date night dessert or a quiet treat just for you.
Kitchen Tips
- Pick ripe but firm pears. Bartlett or Anjou work best. If they’re too soft, they’ll turn to mush in the oven instead of holding their shape in those pretty overlapping circles.
- Keep the butter and water cold. A flaky crust depends on cold fat. If your kitchen runs warm, pop the cubed butter in the freezer for 10 minutes before cutting it in.
- Don’t stress the shape. This is a galette, not a formal tart. Rustic edges and imperfect folds are the whole point.
Variations
- Apple swap: Use a thinly sliced Granny Smith apple in place of the pear for a cinnamon apple galette.
- Ginger spice: Replace the nutmeg with a pinch of ground ginger and a drizzle of honey over the finished tart.
Ingredients
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.
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