Rustic Pear Tart

Maybe more of a general use recipe. Hm.

Ingredients

• Crust
• 1/2c wheat flour
• 1/2c AP flour
• 4 tbsp butter
• 3 tbsp buttermilk
• 2 tbsp water
• 1/2 tsp salt
• 2 tsp sugar
• Filling
• About 3 pears, cored and cut into 1/2" slices
• Also two nectarines, or I guess whatever you'd like to add
• 1.5 tbsp corn starch
• 3 tbsp brown sugar
• ~1/4 tsp cinnamon - we kind of eye-balled it.

Make the crust: Mix the dry ingredients, and cut in the butter. When it's a sort of coarse, sandy texture, add the liquid and stir to combine. Don't over-mix or knead. Then form into a 4" disc and wrap in plastic. Place in the fridge for an hour or two. I think we let ours go for about 3-4, actually - doesn't hurt it to go a bit longer.

When you're ready to make the tart, preheat the oven to 425 and make the filling: slice up the pears (and other fruit you want to use) and toss with the corn starch, brown sugar, and cinnamon. Roll out the crust with a lot of flour until it's about 18" wide and 8" tall. Place crust in a baking pan on parchment. Arrange the pears in a line running the length of the crust, and fold the crust up over the pears. It won't cover them completely, which is fine. Dot the top with a little butter (optional) and place in the oven. After 15 minutes, reduce the temperature to 350 and continue to bake for another 30 minutes.

Thoughts: It went surprisingly well, even though it includes pastry dough. I guess you just have to not be afraid of butter. I would make this again. And I may wind up doing that because we have like 10 pears going bad in our fridge right now.

Disaster Index: 1/10