Pear Tart

No time to bake? Buy these pear tartlets online and have them delivered to you.

Makes 1 tart | Serves 8 slices or 12–16 mini tarts | Time: 2 hours

Preheat oven to 180°C

Pastry Crust

• 2 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 tbsp sugar
• 12 tbsp cold unsalted butter, diced
• 1/2 cup ice water

Pear Filling

Makes enough for a regular size tart.

• 5 cups diced pears, skin on
• 1 cup sugar
• 1 tsp cinnamon
• 2 tbsp flour
• Juice of half a lemon

Toss all ingredients into a large pot and mix until the flour is evenly distributed. Let sit for 30 minutes. Cook over medium-high heat, stirring occasionally, until it comes to a boil. Reduce to medium-low and continue stirring for about 30 minutes until thickened. Pour into a container, cool, and refrigerate until needed.

Directions

Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and pulse 10–12 times until it resembles coarse crumbs. With the motor running, add the ice water and pulse just until the dough comes together. Turn onto a floured surface, knead briefly into a ball, wrap in plastic, and refrigerate for at least 1 hour (or freeze for 20 minutes).

Spray your pan with nonstick spray and press the dough evenly across the base and sides. Fill with the pear mixture and bake for 45 minutes to 1 hour, until the pastry is golden and the filling is set. Cool slightly and serve warm or at room temperature.