A pear tart is best made with a homemade butter-based crust and baked in free form. The filling consists of pears, lemon juice, cornstarch, sugar, and spices. Glazing the tart after baking can add extra flavor.
By following some of the best tips, a pear tart is a delicious baked dessert that can be relatively simple to make. A homemade butter-based crust is preferred for this type of tart, and baking in free form rather than in a baking pan is ideal. The pear filling for this open pie typically consists of only pears, lemon juice, cornstarch, sugar, and some spices. The tart will take a little under an hour to bake in the oven; the flavor of the dish can be maximized by glazing the pear tart once it comes out.
While store-bought pastry dough can be used in a pinch, a pear tart is best made with a homemade, buttery crust. This type of dough is usually made easily and consists only of flour, water and butter. The dough is cooled and rolled out into a rough circle. The more conventional tarts, typically prepared in a pie pan, are usually baked in the oven before filling. The moisture in a pear tart, however, makes a free-form crust ideal, as the edges can wrap around the filling, holding it in place.
The filling for the tart starts with the pear. Any firm variety of this fruit can be used, with Bosc pears the classic choice. A standard-sized tart usually calls for three to four peeled, cored, and sliced pears. Mix the pears with a little cornstarch to soak up extra liquid and thicken the filling, as well as brown sugar and any number of spices. Cinnamon, cloves and nutmeg are all good additions to the cake. Regardless of the toppings used, it’s important to always add a squeeze of lemon juice to the pear filling. The lemon juice prevents the color of the pears from appearing muddy when cooked and brightens the taste of the dish without adding unnecessary salt.
Once the tart is assembled. it is ready for cooking. While a uniform temperature of 350° Fahrenheit (176° Celsius) can be used, many bakers prefer to start the open-top cake at 425° Fahrenheit (218° Celsius) and then lower it to 350° Fahrenheit (176° Celsius). This allows the top of the cooked dessert to caramelize slightly, thus adding an extra layer of flavor.
After the pear tart comes out of the oven, it can be glazed. This can add a great zest to the dish and give it a nice bright finish. Any store-bought jam can be used for the glaze, although it is best applied when the tart is still very hot. For a simple homemade glaze, add 1 teaspoon boiling water to 4 teaspoons honey and then brushing the mixture onto the crust and filling it. The tart can then be served hot or at room temperature and topped with ice cream or whipped cream.
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