Looking for a simple and easy pear tart? Search no further, you found it! 7 ingredients (if you don't count the pinch of salt). 20 minutes preparation time. 30 minutes in the oven. No special equipment needed. No special ingredients needed. What else can one wish for?
Cuisine American, French, International
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1.5cupsunbleached white sifted pastry flour(I've done it with unsifted all-purpose white flour, too and it came out alright, but the sifted pastry flour is better)
1/2cupvery cold butter(120g)
1Tbspvery cold water
1cupmaple flakes(or 1/2 cup maple sugar or 1/2 cup brown sugar)
In a food processor mix flour and salt together.
Cut in out-of-fridge-cold butter, add egg yolk, maple syrup and very cold water and process by pulsing and pausing in order not to overheat the processor (this can also be made in a bowl and with a spoon and then hands but make sure to keep the dough as cold as possible at all times. If you knead it too much with your warm hands, the dough will be oily. Put the bowl in the freezer every 3 minutes maybe for 5 minutes).
Once dough is well combined, put it in a sealable glass container (or cling film) and place in the freezer.
Preheat oven to 400 F (200 C).
In the meanwhile, peel pear, core them and cut into thin stripes (as seen on pictures above). Set aside.
Generously flour your work surface, take out dough of freezer and press down on floured work surface. Make sure not to touch the dough too much. Your warm hands warm it up very fast.
With a floured rolling pin, roll out the dough big and round enough to cover a 9" (23cm) tart pan. If the dough sticks to the rolling pin put it back in the freezer and wait another 15 minutes. A very cold dough will not stick to a floured rolling pin.
Lay rolled out dough in the pan and trim the edges to place them where there is not enough to cover the sides. Use your fingers to press all into place. This should be done fast, again, to avoid overheating the dough.
Place pear stripes like a fan all around the bottom of the pan.
Cover pear stripes with maple sugar.
Bake at 400 F for 30-32 minutes keeping an eye on it the last minutes to avoid the sides to burn.
Wait for the tart to cool down completely before cutting, to avoid breaking.