Brown Sugar-Pear Tart

Submitted by Steve_G

"A simple, tasty dessert that takes advantage of the pear harvest. The brown sugar-cinnamon taste and crisp crust make this a recipe to remember"

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 1 tart
• Serves: 8

ingredients

• 1 11 inch partially baked sweet tart crust
• 1 egg white
• 4 fresh pears, peeled
• 1⁄2 cup packed brown sugar
• 2 tablespoons Gold Medal all-purpose flour
• 1⁄2 teaspoon ground cinnamon

directions

1. Preheat oven to 425 degrees.
2. Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
3. Remove from oven and brush with egg white while stil very hot.
4. Lower oven temp to 375 degrees.
5. Cut each pear lengthwise in half and remove core.
6. Place each pear half, cut side down, on cutting surface.
7. Cut crosswise into thin slices.
8. Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
9. Mix remaining ingredients; sprinkle over pears.
10. Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
11. Cool on a rack and serve warm.

Reviews

[sophiechan]

Very tasty and simple. Not sure if I arranged the pears correctly but it did look nice. My pears weren't as ripe as they could've been so I drizzled a little melted butter on top to give it a little more moisture.

 

[kokeshi doll]

I had no luck with this. Most of the brown sugar/flour mixture never did cook down, it just sort of sat on top of the pears, and it was grainy. I used Anjou pears and they didn't get cooked, even though I baked it longer than specified. The pears were dry and since the sugar didn't form a sauce, the whole thing was very dry. I think it would have been better to omit the flour, and just use the brown sugar and cinnamon. I will try a pear tart again after doing some research to see what I can come up with.

 

[jane dough]

This is so nice. It's fresh tasting and impressive looking. You did not specify what variety pear you use, so I made it first with D'anjou and it was a little soupy, but just fine. The second time, I used Bartlett and it was drier. Both times it was fabulous!

 

[LanieShell]

I think this was one of the most simple and tasty desserts I have made. I will make it again:)