|Anjou Pear (My tot's favorite & what I used!)|
Country Pear Tart
Adapted eons ago from
- Pre-made, Refrigerated Pie Crust or your own
- 3 cups thinly sliced peeled pears
- 1 TBSp Lemon juice
- 1/3 cup sugar
- 2 TBSp AP flour
- 1/4 tsp ginger
- 1/4 cup all-AP flour
- 1/4 cup firmly packed brown sugar
- 2 TBSp butter
- 1tsp milk
- 1TBSp sugar
- 2 TBSP candied Ginger, chopped
- 2 TBSp sliced almonds
Egg Wash to brush crust~ egg & water
Pre-heat oven to 425°. Prep a pie baking dish or tart pan.
Place the round crust on the pie dish allowing the sides of the circular dough to lightly “flop” around the sides of the pie dish.
In large bowl, combine all filling ingredients & toss to coat. Spoon filling flatly onto crust.
In small bowl, combine 1/4 cup flour, brown sugar & butter~ mix well. Sprinkle mixture over filling. Take “flopped sides” & fold these edges of the crust over the filling, creating a “pleated look” by hand (with your pointer & middle fingers) of the crust to fit & leaving about 5 to 6 inches in center uncovered. Brush crust with egg wash & then sprinkle with 1 TBSp sugar.
Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle candied ginger & almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.
Immediately loosen tart sides with a spatula & place on wire rack. Cool 30 minutes. Serve warm or cool.