Friday, August 26, 2011

Rustic Free Form Pear Tart

If you're like me who thinks all things pastry in general are a pain to make, this free form rustic tart may just change your mind!  This is one easy and delicious tart to make at home. I especially like the fact that I don't need to line a tart tin let alone needing one, but just roll the pastry into a rough circle and fold up the edges. And it's okay if it's uneven and knobbly, because rustic and homey is what we want.  I've got to say, I'm pretty pleased with this pear tart. It didn't get soggy like what I expected -  the filling was oozing pear juices and was bubbling away during baking. Instead,  the crust was deliciously buttery and crisp. The pears all soft and fragrant and  the juices thicken up nicely upon cooling. A delight to eat and eat..... and eat.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink! If you would like to join, please see details here.

Rustic Pear Tart
Recipe adapted from here for the pastry and here for the filling.


Shortcrust Pastry:
250g plain flour
125g salted butter, chilled, finely chopped
80g icing sugar
2 egg yolks, chilled
1 tbs water, chilled

3 medium pears


For the pastry:


  1. hehe such a coincidence! I made a free form tart as well, but yours look so much nicer than mine! I love the idea of a pear tart too yummmm. what kind of pears did you use?

  2. hi Janine! ya i just saw a glimpse of it in my dashboard. hehe! i used bartlett pears (also known as williams)

  3. i also think that galette is the easiest kind of tarts to make, i just knew it recently. Easy and still have its own beauty! i love the finishing look of your pear tart!


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