Best Rustic Pear Tart Lower Sugar Recipes

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CINNAMON-PEAR RUSTIC TART



Cinnamon-Pear Rustic Tart image

I was lucky enough to spend the holidays with my husband's family in Montana. I loved the rustic simplicity of each dish we tasted, especially this rustic pear tart my mother-in-law made. -Leah Waldo, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
8 to 10 tablespoons ice water
FILLING:
2 tablespoons butter
8 medium ripe pears, peeled and thinly sliced
1-1/2 teaspoons ground cinnamon
1/3 cup apple cider or juice
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon coarse sugar

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 512 calories, Fat 27g fat (17g saturated fat), Cholesterol 69mg cholesterol, Sodium 506mg sodium, Carbohydrate 67g carbohydrate (27g sugars, Fiber 7g fiber), Protein 5g protein.

RUSTIC PEAR TART



Rustic Pear Tart image

I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
4 cups thinly sliced peeled fresh pears
1/4 cup dried cherries
1 teaspoon vanilla extract
4 tablespoons sugar, divided
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup chopped walnuts
1 large egg white
1 tablespoon water

Steps:

  • On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Guy Fieri

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup whole wheat flour
3/4 cup plus 2 tablespoons all-purpose flour, divided, plus more for dusting
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, diced,
1/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground ginger, divided
6 tablespoons buttermilk
3 tablespoons sugar
1/8 teaspoon freshly grated nutmeg
4 cups pears, peeled, cored, sliced into 1/2-inch pieces, tossed with 2 tablespoons lemon juice
1 tablespoon melted butter
3 tablespoons turbinado sugar
Ice cream or whipped cream, for serving

Steps:

  • In the bowl of a food processor fitted with the bottom blade, add the whole wheat flour, 3/4 cup all-purpose flour, and the salt and pulse 3 to 4 times to combine. Add in the diced cold butter, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger, and pulse at 3 to 4 second intervals for 6 to 10 times until the mixture resembles sand. Add in the butter milk and pulse until a dough ball forms. Remove from the food processor onto a lightly floured board. Roll the dough into an oval, approximately 16 by 14 inches. Rough edges are okay, but you can trim decoratively if desired. Transfer to a silicone or parchment lined baking sheet.
  • In a small bowl, combine the remaining 2 tablespoons flour, sugar, and the remaining spices and mix well. Toss this flour mixture with the pears, gently coating. Pile the pear mix in the center of the tart dough, leaving a 3 to 4-inch border, and then fold the edges up and around the pears, leaving an opening in the center. Crimp any breaks in the dough. Place the baking sheet with tart into the refrigerator for 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush with the melted butter and sprinkle with the turbinado sugar. Place in the oven and bake for 1 hour.
  • Remove, allow to cool. Serve at room temperature with ice cream or whipped cream.

RUSTIC PEAR TART



Rustic Pear Tart image

A delightful pear recipe from eating well magazine. I like trying new things and it came out pretty good for a beginner like me.

Provided by naugrad07

Categories     Dessert

Time 1h5m

Yield 1 tart, 2 serving(s)

Number Of Ingredients 12

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon all-purpose flour, plus
1/3 cup all-purpose flour, divided, plus additional
all-purpose flour, for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons walnut oil or 2 tablespoons canola oil
1 1/2 tablespoons cold water

Steps:

  • Preheat oven to 375°F
  • Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
  • Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
  • Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
  • Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
  • Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 430.1, Fat 20.1, SaturatedFat 5, Cholesterol 15.3, Sodium 148.9, Carbohydrate 60.4, Fiber 6.5, Sugar 23, Protein 5.5

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

RUSTIC PEAR TART RECIPE BY TASTY



Rustic Pear Tart Recipe by Tasty image

Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar

Provided by Tasty

Yield 12 servings

Number Of Ingredients 14

2 cups all purpose flour, plus more for dusting
¾ cup powdered sugar
1 pinch salt
1 ¾ sticks butter, cubed and chilled
1 egg
¾ cup butter, softened (1 1/2 sticks)
1 cup granulated sugar
½ teaspoon salt
2 eggs
1 ¼ cups almond flour
2 tablespoons all-purpose flour
6 pears, cored and sliced 1/4-inch thick
2 tablespoons butter, melted
1 ½ tablespoons granulated sugar

Steps:

  • Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
  • Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
  • Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
  • Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
  • Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
  • Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams

RUSTIC PEAR TART (LOWER SUGAR)



Rustic Pear Tart (Lower Sugar) image

This is my version of a lower-sugar rustic tart made with fresh pears, spiced with warm cinnamon and a smidge of nutmeg. It's sweetened with a brown sugar substitute and just a half of a tablespoon of real maple syrup, but the flavor is just delicious!

Provided by Teresa G. @sokygal

Categories     Fruit Desserts

Number Of Ingredients 12

1/4 cup(s) brown sugar substitute/replacement
1 tablespoon(s) cornstarch
1 teaspoon(s) cinnamon
a pinch(es) freshly grated nutmeg (sm.)
1 pinch(es) salt (sm.)
3 cup(s) thinly sliced fresh pears
1 teaspoon(s) lemon juice
1/2 tablespoon(s) maple syrup
1 sheet(s) puff pastry, thawed
1 small egg
1 teaspoon(s) water
1 teaspoon(s) softened butter to dot top

Steps:

  • Gather and prep ingredients. Preheat oven to 400 degrees F.
  • In a small bowl, mix together the brown sugar substitute, cornstarch, cinnamon, nutmeg and salt; set aside.
  • Add lemon juice and maple syrup to sliced pears; gently stir to mix.
  • Add brown sugar and cornstarch mixture; stir gently to combine well; set aside.
  • Lightly dust a 2 foot length of parchment paper with flour.
  • Slowly and carefully unfold one sheet of puff pastry onto the parchment. Lightly dust rolling pin with flour.
  • Use rolling pin to roll out pastry in all directions until it is increased in size by about 2 inches.
  • Place the parchment with the pastry onto a baking sheet.
  • Spoon pears into the middle of the pastry; fold edges of pastry up over the pears, overlapping as you go around (I usually just fold the corners back toward the outside after I've folded them in, but you can just cut them off if you prefer.)
  • In a small bowl or cup, mix together the egg and water; brush egg wash over all exposed pastry.
  • Dot the top of the pears with a teaspoon of butter.
  • Bake at 400 degrees F for 20 -25 minutes, depending on your oven, rotating pan after the first 10 minutes.
  • Cool in the pan on a wire rack for about 15 to 20 minutes before cutting.
  • Especially good served warm with ice cream or sweetened whipped cream. Cover and refrigerate leftovers.

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