Rustic Pear Tart

It's been a while since I've gone food shopping in the States, but I don't remember there being quite the selection of sugars as they have in England. When you step into the baking aisle at Tesco or ASDA the sugars you will find include: granulated, caster, icing, fondant icing, royal icing, natural golden granulated, natural golden caster, Demerara, light and dark Muscovado, light and dark brown soft, natural molasses, jam and preserving sugar. For the following recipe I used Demerara sugar, also known as unrefined cane sugar.

I had some leftover whole wheat short crust pastry dough in the freezer that I needed to use up, and some pears that were going soft and not getting eaten. So I thawed the dough one Monday evening, and quickly threw together this easy dessert. My oldest boy scarfed it down, and my hubby said it was delicious (and that's with a ww crust!)

I don't have the specific recipe for the pie crust. I made this a while ago, and can't remember what I did exactly. I'm pretty sure I used a normal pie-crust recipe, but used 1/2 whole wheat flour and half all-purpose (plain) flour. Then I think I actually used a mixture lard and butter for the fat.

If you are looking for a simple yet delicious dessert, this tart, also known as a Gallete, is the one for you. If you have ready made short-crust pastry, it only takes about 5 minutes to assemble, and you don't have to measure anything. This truly is a little-of-this-and-that kind of recipe. There are no measurements, because it all depends on your taste, as well as the size you want to make the tart. I made some very small ones for my boys, and medium sized personal ones for myself and my hubby. You could make one large one and cut it into slice if you'd like.

Rustic Pear Tart

Short-crust Pastry (ready made or your own recipe)

Pears, peeled and sliced

Demerara Sugar (unrefined cane sugar)

Cinnamon

Grated fresh ginger

Preheat oven to 375 degree F/190 C. For each tart, roll a circle out to desired size, sprinkle with sugar. Leaving 1 to 2 inches around the edge, Place the pear slices in a single layer. Sprinkle with more sugar, cinnamon and a bit of fresh grated ginger. Add another layer of pears followed by sugar, cinnamon and ginger according to taste. Fold the edges of the pie-crust over the filling, and sprinkle the edges with sugar.

Place tarts on a baking sheet, and bake for 15-20 minutes, or until crust is browned and the filling is bubbly.

Variations: You could try this with any fruit, apple, plums, etc. I also made a pear and plum tart which was very good.