Easypeasytartlemontart Recipes

RUSTIC PEAR TART

Rustic Pear Tart image

Provided by Ellie Krieger

Categories dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

Ingredients

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

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.

EASY PEASY 'TART' LEMON TART

Easy Peasy 'tart' Lemon Tart image

I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.

Provided by LovesSweets

Categories Tarts

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)

Steps:

A. Pastry:
Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
Reduce oven to 350F (180C).
B. Filling:
Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6

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