You can thank the asparagus & leek tart for this treat. The original pie crust (pate brisee) recipe makes two crusts (I halved it for the posted recipe), so I had extra dough sitting in the fridge. I brushed over it a couple of times, thinking I'd probably make another quiche and freeze it. But then I noticed my fruit bowl, holding two very ripe pears, and two dusky apples, and well...a tart was born.
See how her dessert comes together when you read more.
I should probably stop confessing how much of my cooking inspiration comes from the back of my cooler or the bottom of my fruit bowl. But I'm not ashamed of putting perfectly good - if less than pretty - items to delicious use. It gets personal when you're past-40 yourself. You'll see.
This tart is easy as a slap, given its free-form shape. And it's so buttery-crisp-delicious, you'll want to eat it before dinner, like my son just did.
And after dinner, too.
1 recipe patee brisee, chilled
2 ripe pears
1 tsp. cinnamon
1/2 c. brown sugar
3 Tbsp. cold butter, cut into 1/2-inch cubes
- Preheat oven to 375 degrees F. Roll out the patee brisee, on a lightly floured board, into a 16-inch circle. Transfer crust to a parchment- or silpat-lined baking sheet and chill while you peel, core, and thinly slice the fruit. Put the sliced pears and apples in a large bowl, add cinnamon and brown sugar, and toss gently until sugar coats the fruit. Pour fruit onto the middle of the crust and spread to within 4 inches of the edge. Loosely pull the crust edges up and over the fruit, leaving an open space in the center (there will be odd folds and uneven edges - that's fine, it's supposed to be rustic looking). Dot the fruit with butter, then place the baking sheet in the oven. Bake for 1 hour, or until crust is very browned and the fruit is soft and bubbling. Cool for 30 minutes before serving, with ice cream if you like.
Serves 6 (in theory)
- Pies/Tarts, Desserts