To prepare the crust, in a medium bowl
whisk together the whole-wheat
pastry flour, all- purpose flour,
granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in
plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling.
Peel the
pears,
core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch,
brown sugar and
cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the
rolling pin, transfer to the prepared baking sheet. If the
dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the
tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the
crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the
honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
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By amenon78
Boston,MA
on August 12, 2011
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This is the first pie i tried and it turned out wonderful...Loved it
By Grizzy777
on August 08, 2011
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This is a wonderful easy recipe that tastes like you're a professional baker. I've made this many times, usually with pears, but sometimes with fresh berries or cherries or apples. I usually sprinkle the top with sliced almonds before baking. I've even used store-bought pie crust when I'm in a hurry. Add a side of vanilla ice cream, and you're in heaven.
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