Natural & Rustic Pear Tart

Name: Natural & Rustic Pear Tart
Ingredients: FOR THE FILLING:; 1/2 Tablespoons Lemon Juice; 2 whole Ripe Barlett Pears; 1 Tablespoon Spelt Flour; 1/4 cups Powdered Honey; 1/2 teaspoons Cinnamon; 1/8 teaspoons Nutmeg; 1/4 teaspoons Pink Salt; 1/2 teaspoons Almond Extract; FOR THE CRUST:; 1-1/2 cup White Spelt Flour; 2 Tablespoons Powdered Honey; 1/2 teaspoons Pink Salt; 1-1/4 stick Frozen Unsalted Butter; 2-1/2 Tablespoons Ice Cold Water

15 ingredients

6 steps

Ingredients

FOR THE FILLING:
1/2 Tablespoons Lemon Juice
2 whole Ripe Barlett Pears
1 Tablespoon Spelt Flour
1/4 cups Powdered Honey
1/2 teaspoons Cinnamon
1/8 teaspoons Nutmeg
1/4 teaspoons Pink Salt
1/2 teaspoons Almond Extract
FOR THE CRUST:
1-1/2 cup White Spelt Flour
2 Tablespoons Powdered Honey
1/2 teaspoons Pink Salt
1-1/4 stick Frozen Unsalted Butter
2-1/2 Tablespoons Ice Cold Water

Directions

1

For the filling:
2

In a medium size bowl, drizzle lemon juice over pear slices. Then add flour, powdered honey, cinnamon, nutmeg, salt and almond extract to the pears and mix. Set aside and preheat your oven to 375°F.
3

For the crust:
4

In a food processor or large bowl, pour the flour, powdered honey and salt. Mix together. Add the cubed butter slices and pulse until mixture starts coming together into pea size crumbs. Add the ice cold water while pulsing the mixture until the dough comes together. Add enough water so the dough isn't crumbly, but does not become sticky.
5

On a floured surface, roll out dough to be about a 1/4 inch thick circle. Place the dough circle on a parchment-lined baking sheet. Spoon the pear mixture in the middle of the dough, leaving a 1 1/2 inch border from the edge of the dough. Fan out the pears to create a decorative star-like shape or simply dump the pears onto the dough for a truly rustic look. Pour any remaining mixture juices over the pears.
6

Gently fold all the sides of the dough over the pears. The edges will not meet in the center of the tart. Bake the tart for 30-32 minutes, until the tart is lightly browned and bubbling. Let cool 10 minutes before cutting.