Rustic Pear Tart: Why You Should Make One
This Rustic Pear Tart is one of my go-to recipes for entertaining.
It helps that I have gorgeous pear trees and blueberry bushes to pick the fruit! Growing or GRAFTING your own pear trees is crazy easy. It’s inexpensive, too!
Rustic fruit tarts go all the way back to 15th-century Italian dessert-making techniques.
Pear tarts in particular and tarts in general are a perfect make-ahead holiday dish.
I feel a little like Forrest Gump. I can’t help but rattle off the many reasons why you should make a rustic pear tart every time you get a chance.
They make an out-of-this-world breakfast.
They are perfect for brunch and the best for desserts.
With all the fresh fruit, they are healthier than most desserts.
Fruit tarts are surprisingly simple to make, not to mention FAST! They only take 25 minutes from start to finish.
You don’t have to have a pie plate!
Rustic Pear Tarts are beautiful!
Colorful!
This recipe is super SUPER tasty.
Finally, you can freeze it.
By the way, this recipe and others like it are in my book, Happy Healthy Family Tracking the Outdoors In! Find it HERE!
BEFORE you get to the recipe, I hope you’ll WATCH just how easy it is to make this tart! It’s a winner every time!!
Rustic Pear Tart Recipe
Ingredients
- 2 pears
- 1/2 cup blueberries
- 1/4 cup all purpose flour plus 1 tablespoon
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 egg white, beaten
- 1 Basic Pie Crust or premade Pillsbury pie crust
- 2 tablespoons raw sugar
Instructions
- Preheat oven to 350 degrees. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
- For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1 1⁄2-inch border.
- Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the Crostata filling with butter.
- Sprinkle raw sugar over entire tart. Place in preheated oven for 20 to 25 minutes until golden brown.
- Serve with whipped cream.
how do you freeze a galette and then cook it from frozen?
Make it. Let it cool completely. Wrap it in plastic wrap and then freedzer paper. It will be good for about 2 months. When you remove it from the freezer, you can let it thaw or put in a 200 degree oven until warmed through.
In the recipe it calls for granulated sugar, but on the video, you used brown sugar….also, the amount of flour and sugar is not the same. Please clarify…thank you…am eager to try it!
If you make the recipe that is written, you should be fine. The great thing about this recipe is that you can use either brown sugar or white sugar. Just so long as it has enough flour to thicken the juices inside the crust, you should be great!
This is so easy and so delicious! We have a pear tree that inundates us with pears…this is definitely going to be my go to recipe!
Thanks Daphne!! It’s so easy to do, and you can’t get much tastier!
Huge hit at thanksgiving. Husband loves it. Easy to make and looks yummy. Could see this in many applications and not just dessert.
Yes, you can make savory pies like this too! That would be a great series for me to do!
Wonderful and easy use of pears!
Thank you so much!! I hope you loved it!!
I made two of them, wow wonderful and I had to try at least 1 piece. Excellent. easy and will make again. Do you have the calories or nutrition info for this? On a diet and I want to count it correctly. but really good
I don’t, right off hand but will try to find it for you. It’s so good! Glad you liked it!
SO delicious! I used the pie crust from Trader Joes. The blueberries sound delicious but I didn’t have any and it still turned out amazing!
I am thrilled you liked it!!
Hi Stacy Lyn,
I made the pear tart today with ripe pears sent to our home as a Christmas gift. I used chopped pecans as a last minute addition and the tart turned out marvelously.
Couldn’t believe how quick and easy it is for such a fancy looking dessert!
Thanks,
David
East Tennessee Chef
Thanks David! It’s so easy to look so pretty and taste so good…especially with a big scoop of vanilla ice cream.