Pear Tart

This recipe is adapted from “The Way to Cook” by Julia Child (Knopf, 1989).  You can use any number of fruits for the tart, including pear, apple, peach, etc.  The recipe calls for an apricot glaze, but any jam or jelly will work.

Serves 4

Ingredients

  • 1/2 recipe of pie pastry dough, enough to make a 10″ diameter disk of pastry dough
  • several apples or pears, cored and sliced.  I do not peel the fruits.
  • apricot glaze or a jam or jelly
  • 1 1/2 tsp sugar

Roll out the pastry dough into a 10″ diameter disk (larger is ok).  Line a baking sheet with parchment paper, then put disk on the paper.  Leaving a 1″ border of the disk free, prick the bottom of the dough all over at 1/4-inch intervals with the tines of a fork.  Paint the fork-marked bottom with apricot glaze, and arrange the slices of fruit attractively on top (it’s nice to have a circle of overlapping slices).  Then crimp the edges of the disk to hold in the fruit and glaze, and sprinkle the fruit with the sugar.  Bake 30-40 minutes in the middle level of a preheated 450 degree oven, until the bottom of the pastry is crisp and brown.  Paint the finished tart with apricot glaze.

Apricot Glaze:

Apricot glaze is what makes tarts shimmer.  It is nothing but sieved apricot jam boiled wotn to the thread stage with a little sugar.  If you make a double or triple amount, it will keep for months in the refrigerator.

For 1 cup:

1 cup apricot jam
3 TBS sugar
3 TBS dark rum (optional)

Push the jam through a sieve to remove pulp and skin.  Blend it in a small saucepan with the sugar and optional rum, them bring it to a boil, stirring.  Boil several minutes until the last drops to fall from the tip of a spoon are thick and sticky – 228 degrees on a candy thermometer.  Use while still warm, or re-warm it; apply it with a pastry brush, with a table knife, or with the back of a spoon.

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