Honey Pear Tart
PEAR VARIETIES TO LOVE! Bosc: One of my favs. Bosc pears have a long neck that widens gradually to a fully rounded base. With their crisp and firm texture, they’re ideal for eating raw and poaching. Bartlett: Arguably the most widely produced and popular pear variety. They have delicate thin skin, sweet taste, and are perfect for baking. Comice: This variety is sometimes called “The Christmas pear” as they’re frequently added in festive baskets. They’re delicate and juicy, perfect for baking and paired with cheese.
- 1 ½ cups all-purpose flour
- A pinch of salt
- 2 Tbsp sugar
- ½ cup butter
- 1 egg yolk
- 2 Tbsp cold water or more if needed
- 3 Comice Bartlett, or Bosc pears
- 2 Tbsp butter
- 2 Tbsp wholemeal flour
- 1/3 cups honey
- 1/4 cup strawberries
- 1/4 cup blueberries
Prepare the crust: Mix the dry ingredients in a bowl. Cut in butter with a pastry cutter and then mix in the egg yolk and water in that bowl. Work the dough for about 10 minutes. If you’re working with a pastry blade for about 5 minutes. The dough should be firm but workable.
Roll out to about 10 inches and place in a tart pan. Press dough evenly up the sides of the tart pan with your fingertips. Chill the dough in the freezer.
Meanwhile, prepare the filling: Peel and slice pears. Remove the crust from the freezer and arrange the pears in an overlapping fan pattern inside the pastry. Mix the flour and butter in a small bowl. Cover the pears with the flour-butter mixture and drizzle with honey.
Bake at 360 F/ 180 C for approximately 40 minutes or until the crust is golden and the filling is bubbly and shiny. Top with berries and serve.