10 Minute (Beautiful) French Pear Tart
User Reviews
4.4
10 Minute (Beautiful) French Pear Tart
Description
The tart's crust mixes flour, salt, and sugar with vegetable and olive oil, milk, and vanilla, pressed into a tart pan to form a tender base that avoids overbrowning by staying below the fruit line. Pears, sliced about a third-inch thick, are arranged from the edges inward to create a visual pattern. A crumb topping of flour, sugar, and cold margarine or butter is sprinkled over the fruit to add a sweet, crumbly texture.
Baking at 425°F on a protected lower rack for 35 to 45 minutes allows the pears to soften and the juices to bubble while the crust turns golden where exposed. The tart is enjoyable warm or at room temperature, with a balance of sweetness and fruit brightness.
Choosing a mild olive oil or substituting canola oil helps keep the crust flavor neutral. This tart suits afternoon tea or a light dessert, and the method is straightforward for home bakers.
Ingredients
Crust:
- 1 1/2 cups flour I used half whole wheat
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup vegetable oil or canola oil
- 1/4 cup olive oil see note, mild
- 2 tablespoons milk or water
- 1/2 teaspoon vanilla
Topping:
- 2 tablespoons flour
- 3/4 cups sugar
- 2 tablespoons margarine or butter, cold
Filling:
- 3-4 pear large, ripe, cored and sliced (about 1/3-inch thick)-or peaches, sliced with stone removed
Instructions
- Preheat the oven to 425. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.
- Make the crust. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and vanilla. Pour this mixture into the flour mixture and mix gently with a fork. Press the dough into an 11 inch tart pan with your fingers till it covers the bottom and about halfway up the sides. The crust above the “fruit line” tended to brown a lot so not going to the top worked better for me.
- Make the crumb topping. Combine the topping ingredients and mix until crumbly.
- Assemble your tart. Starting on the outside, arrange the pear slices in concentric circles over the pastry. Sprinkle the crumb topping evenly over the fruit.
- Bake for 35 to 45 minutes, until shiny and bubbly and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature.
Notes
- Use a mild-tasting olive oil or substitute with canola oil to avoid strong olive flavor in the crust.
- Press crust dough about halfway up pan sides to prevent overbrowning above the fruit line.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Sodium | 180mg | 8% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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