In my house when the going gets a bit tough, I have an overwhelming urge to bake and bake and bake…the next few posts might be baked goods.
Lovely firm pears…juicy pluots…maple syrup and spelt flour all layered, sugared and baked in a short bread crust. Hello November….Hello Thanksgiving in Nashville, Tennessee….Hello?
Below are step-by-steps….just in case….
…..you want to make your own…right now…today..don’t you? It’s as Easy As This! Baking will make you feel better….I promise.
November Pear-Pluot Tart
Ingredients for Crust:
- 2 cups spelt flour
- 1 stick cold butter cut into pieces
- 1 teaspoon vanilla bean powder
- 1/4 cup maple syrup
- 1 egg yolk
- 1 tablespoon ice cole water, if needed
Ingredients for Filling:
- 2 tablespoons red currant jelly, melted to brush on crust
- 3 ripe, but firm pears, cored, peeled and thickly sliced
- 3 pluots or plums, cored and thickly sliced (or small tart apples)
- 1/2 cup demerara or other dark brown sugar
- 2 tablespoons butter cut into pieces
- Grainy raw sugar to sprinkle over top of tart after baking
- Place spelt flour in a food processor along with the butter pieces and vanilla bean powder. Process until mixture looks like breadcrumbs. Add maple syrup and egg yolk. Process until a dough forms. (Add ice water if needed) Remove dough from food processor and form into a flatten disk. Wrap in plastic and chill for 30 minutes.
- Roll dough out onto a lightly floured surface into a large round. Fit into a 9 inch springform pan, folding extra dough to inside to form a thicker crust all around. Prick the bottom of the crust and chill for 30 minutes while you prepare the filling.
- Preheat oven to 350 degrees.
- When filling ingredients are ready remove tart shell from the refrigerator and spread the bottom with the melted red currant jelly.
- Fill tart shell with fruit, and then sprinkle the demerara sugar over the fruit. Top with butter pieces.. Bake until fruit is fork tender, not mushy, about 40 minutes. Fruit will begin to caramelize just a bit. Remove from oven and dust with grainy raw sugar. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
Notes: You can make this tart with all pears or pears and apples as well. Great Holiday dessert.
Teresa Blackburn http://www.teresablackburnfoodstyling.com