Today I was in that sort of predicament where I wanted some sort of fruity-dessert-type-thing but I had two problems facing me: I wasn't reeeaaaalllyyy in the mood to bake something overly complicated, but the even bigger problem that was in front of me was that I was lacking perhaps the most essential component of a fruity-dessert-type-thing. I had no fruit in my kitchen! Seriously. This was a problem. I had one banana, which is not enough for banana bread or muffins or anything, there were no apples to make pie, and I had no berries to make a cobbler with. It didn't help that I was in one of my lazy moods where I just wanted to stay inside my house all day and NOT go out to the supermarket just to buy fruit. However, I did have one pear. But could one pear actually be enough to make a fruity-dessert-type thing? Obviously yes.
This thin and simple pear tart was the perfect solution. Not only did it take care of the fact that I didn't really have fruit, but it was also unbelievably simple to put together. It must have taken no more than fifteen minutes, or something like that, and requires nothing more than a food processor. You dont even need a rolling pin to shape the dough!
This simple pear tart is a great option for a quick weeknight dessert, since it is simple to put together and requires very few ingredients. When I made the tart, I felt that the oven temperature indicated in the original recipe (400 degrees F) was a bit high, as the edges of the tart started to turn a bit too golden brown before the twenty-five minutes of baking time had finished. I think lowering the oven temperature to 375 degrees would work much better. Just keep an eye on the tart! Serve this either warm or at room temperature (I tried it both ways, and I thought it was great either way!) and with a little whipped cream. A scoop of vanilla ice cream would also be delicious!
Simple Pear Tart
recipe from Martha Stewart's Pies and Tarts
2 oz cream cheese
4 tablespoons unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
18 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons brandy
1 ripe, firm pear (I used a Bartlett pear)
1/8 teaspoon ground cinnamon
Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
In a food processor, add together the cream cheese and unsalted butter, and pulse to combine. Add the flour, 1/4 cup granulated sugar, and salt. Pulse the mixture several times until just combined. Turn the dough out onto the prepared baking sheet, and using your hands, press the dough into an even 8-inch circle. Set aside.
In a small bowl, combine the lemon juice, brandy, and 1/4 cup granulated sugar. Slice the pear in half, core, and then slice it into 1/4-inch strips, lengthwise. Add the pear slices to the brandy mixture, and toss, making sure to coat the slices as evenly as possible.
Strain the pears into another bowl to remove the excess liquid. Arrange the pears around the outer edge of the dough, overlapping them slightly, and working your way towards the center of the dough. Once all the slices have been arranged, sprinkle the tart with the remaining tablespoon of sugar and ground cinnamon.
Bake the tart in the oven for about 23-25 minutes, or until the edges begin to turn a light golden brown. Serve the tart warm or at room temperature, and with whipped cream, if desired.