Pear Tart

Pear Tart -- A Pinch of Joy
Pear Tart -- A Pinch of Joy

Wheels found a great deal on pears at the General Store the other day while on a parts run. I like pears but don’t usually think about buying them on my trips to the grocery. So I don’t have a lot of pear recipes – this one for Honey Butter Baked pears and this one for Pear Honey. Just happened to be going through some old cookbooks to choose keepers that evening. The shape of this tart caught my eye and when I saw pears were involved . . . well, those pears in the refrigerator had a focus for my experimentation and tweaking! Actually, foci* – because there was enough to make three pear tarts over the next several days.

Using premade pie crust makes Pie Tart super easy and fast! Making pie crust from scratch is also easy and doesn’t take that much time, so do that if you are so inclined. Flour and sugar in the middle of the crust to absorb the wonderful pear juices. Lemon juice to prevent the pear from browning when exposed to air. I added mine to the glaze, but you can also pour/brush it on the pears before putting the tart into the oven. I peeled the pears (a little hastily as you can tell from the photo). Then sliced them in half and cored them before arranging them. Line your baking sheet with parchment paper so you can lift the entire tart from the pan for cooling. Arrange pear halves in the middle of the pie crust, leaving a couple of inches of crust all the way around. Fold up the edges this way:

Pear Tart Unbaked -- A Pinch of Joy
Make the glaze after you slide the tart in the oven, so the glaze has time to cool and thicken even more. Gently spoon the glaze over the pears just after you take it from the oven, so the fruit absorbs the sweet moisture.

Pear Tart -- Baked A Pinch of Joy

No tips on how to get the tender tart from the parchment paper to serving platter. All of them disappeared before I could try.

Serve warm or cold. Mmm – divine stuff!

* vocabulary bucket list item – use the plural of focus in a totally nonchalant manner. Bonus points for being meaningful. Sort of.

Pear Tart
 
Cook time
Total time
 
Firm deeply flavored pears in a tender crust, sweetened just enough by a simple glaze.
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 1 piecrust
  • 3 medium or 4 small pears, halved and cored.
  • ⅓ cup sugar
  • 2 tablespoons flour
Glaze
  • ⅓ cup water
  • ⅓ cup sugar
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 375. If using baking sheet for free form tart, prepare by lining it with parchment paper. Can also use pie pan, tart pan or cheesecake pan.
  2. Place pie crust in pan.
  3. Mix ⅓ cup sugar and flour together in center of piecrust and spread over evenly over bottom of crust. For free form, spread to within 2 inches of the edge.
  4. Arrange pears halves as desired. Pears may also be sliced and arranged in rows or circles or simply spread evenly over crust.
  5. Fold crust up for free form. Crimp crust if in pan.
  6. Bake for 40-45 minutes, until pears are tender and crust is golden brown.
  7. In meantime, prepare glaze. Bring sugar, water and lemon juice to boil. Reduce heat and let simmer gently, until slightly thickened about 4 minutes. Turn off heat and let set until pears are done.
  8. Remove tart from oven and place on rack to cool. Spoon glaze evenly over tart.
  9. Serve warm or at room temperature.

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Honey Plum Tartlet

Honey Plum Tartlet -- A Pinch of Joy 3 ingredients for a sweet ending to your meal!
Honey Plum Tartlet -- A Pinch of Joy

Honey Plum Tartlets – Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a  touch of sweetness after a good meal.

At our house, plums are a seasonal thing. Wheels loves to eat them out of hand, but there are always two or three left setting in the bowl for several days. This is a good way to use those last fruits of the season.  If you want a crispy pastry, prick each square several times with a fork before arranging the plums. I like puffy, crispy flakiness so I just leave them. For guests, a little “real” whipped cream on the side or a small scoop of very good vanilla ice cream is wonderful.

Honey Plum Tartlet
 
Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a touch of sweetness after a good meal.
Serves: 6 servings
Ingredients
  • 1 sheet of puff pastry
  • 2-3 plums
  • 1 tablespoon honey
Instructions
  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 400 degrees.
  3. Cut thawed pastry into six 4” squares and place on parchment paper lined baking sheet.
  4. Slice plums about ½” thick and arrange on pastry.
  5. Bake for 25-30 minutes until pastry is golden brown.
  6. Remove from oven. While still hot, drizzle about half a teaspoon of honey over the plums in each pastry.
  7. Serve warm or at room temperature.
  8. Can be made a few hours in advance, but best eaten the same day.
Nutrition Information
Serving size: 1 tartlet

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Pear Honey

Pear Honey -- A Pinch of Joy The goodness of fall in a spoon!
Pear Honey -- A Pinch of Joy  The goodness of fall in a spoon!

Pear Honey – just what the name says. So sweet and flavorful. Be prepared though. One taste and it will disappear in a flash. See that little bit on the little plate in the picture? That is what is left of the whole batch. Yeh, the same day I made it!

A superb spread, Pear Honey is really easy to make. Pear Honey makes me think of turning leaves, earthy smells, and gorgeous rich reds and yellows.   It just says Fall!   No honey involved and the name may refer to the sweet, deep pear flavor itself. This is a favorite on holiday tables – but you can use it any time! It is a perfectly marvelous topper for ice cream or a crusty bread, hot biscuits or any food you can top with fruit.

I use Bartlett pears to make this. They are somewhat thin skinned so peeling is optional. Quarter them lengthwise and remove the core, then cut into small pieces about half inch square.   I cut the original recipe in half and just make it when needed and pears are in season in the grocery. If you have access to a pear tree or are able to buy pears in bulk – heaven!! Since the pears are chopped and then cooked, this recipe is a good way to use the seconds.

The pear is one of the few fruits that does not ripen on the tree.  Harvested when mature, but not yet ripe, then left at room temperature, a pear slowly ripens from the inside out. How do you know when the pear has ripened? The Pear Bureau Northwest says to “ Check the Neck™ daily.” Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.”   After it is ripe, put it in the refrigerator to keep up to five days.    

Pear Honey
 
Pear Honey -- all the goodness of fall in a spoon.
Serves: 3 cups
Ingredients
  • 4 ½ cups chopped pears
  • ½ cup crushed pineapple, drained
  • 1 Lemon: juice and zest OR substitute 3 tablespoons refrigerated lemon juice.
  • 2 cups sugar
Instructions
  1. Peel pears, if desired.
  2. Core and chop pears into smaller than bite size pieces. Measure into large pot.
  3. Add sugar, pineapple, juice and grated rind of one lemon (or substitute)
  4. Bring to boil and boil for twenty minutes, stirring occasionally until last five minutes.
  5. Stir constantly for the last five minutes as mixture thickens. This will prevent burning and break pears into even smaller pieces. Mixture will turn a light golden brown.
  6. Remove from heat.
  7. Prepare jar lids by placing them in hot water for at least one minute. Fill jars with hot mixture and wipe top lip of jar clean. Put prepared jar lids in place and add loosely tightened rings. Lids seal with a pop as the pears cool.
  8. Keep refrigerated and use within 3 months.
  9. To keep longer without refrigeration, process for 10 minutes in boiling hot water bath, let set in hot water for another five minutes before removing jars to cool. Do not store any jars on which the lids did not seal. Refrigerate those and use within three months. Processed jars that have sealed will keep up to a year as long as the seal is not broken.
  10. Recipe may be doubled.
Notes
Recipe may be doubled.
Nutrition Information
Serving size: 2 tablespoons


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Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

Linking up to these awesome parties here and, ,Nifty Thrifty Sunday  /   Share Your Creativity  /    Sunday Showcase  / Let’s Get SocialBewitch Me and Titi  /  Monday Funday / Sunday Pinterest / / Inspiration Monday /……  Motivate Me Block Party   / /  Marvelous Mondays / CraftoManiac Monday / Sew Darn Crafty / / Sweet Sharing Monday / Melt in Your Mouth MondayMore The Merrier /Made By You Monday / PincentiveTime to Sparkle / Give Me the Goods / The DIY’ers / Manic Monday  / Tuesday at Our Home  / . .Twirl and Take a Bow Tuesdays Treasures  / /  Create Link Inspire  / Tutorials and Tips  /You’re Gonna Love It / Mommy club Linky / /  Titus 2 Tuesday  / Totally Tasty Tuesday  /  Tuesday Talent Show, / Wake Up Wednesday / Wow Me Wednesday. . . Hit Me with Your Best Shot  / Homework Wednesday / The Inspiration Exchange / / /  Wow Me Wednesday   /Wine’d Down Wednesday  /Wednesday Project Stash /  Wonderful Wednesdays / /   It’s A Party  /Enchanting Inspiration / Whimsy Wednesday / Wildly Original  / Brag About It Linky  / Delish Desserts /Project Pin It /  . .  . Full Plate Thursday  / Showcase Your Talent / Krafty Inspiriation  / All Things PrettyThrowback Thursday / Crafty Blog Stalker/ Fantastic Thursday /   Tasty Thursday  /      / Catch a Glimpse ,   Grace at Home,  Kitchen Fun,   Thrifty Thursday. .  Feathered Nest Friday  /  I’m Lovin’ ItFlaunt It Friday /  What’s ShakinLink Party Palooza  / Foodie Friday / Anything Goes./ Freedom Friday / Remodelaholic AnonymousSimple and Sweet Fridays  / Craft Frenzy Friday  / Be Inspired Friday / Friday Link Party  / Best of the Weekend / Weekend Winddown  /  . . . .   /A Bouquet of Talent   / Party JunkSaturday Dishes / Saturday Show and Tell / Strut Your Stuff Saturday /  Favorite Things Saturday /   Serenity Saturday, / Pin It SaturdaySaturday SpotlightSaturday Showilicious     / Show Stopper Saturday /   Saturday Night Fever  /

 



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