Apple pies get all the glory this time of year, so why not give a pear tart a chance? You get those same autumnal flavors like cinnamon and ginger nestled into a tender crust, plus a crisp bite from the pears. The recipe comes from a great new cookbook, aptly titled This is a Cookbook, which shares my reverence for easy entertaining and chill get togethers.
I never know what kind of pears are best for baking, alas, a quick Google search and a trip to the market lead me to purchase Bosc pears, but apparently Anjou work just as well. This tart is super easy to put together and the dough is perfect for any kind of tart or pie you feel like whipping up. The addition of egg yolks makes the dough really soft and pliable — easy to roll once chilled and it bakes to puffy, golden brown perfection. But it makes a lot of dough, so be prepared for one big tart or two twinsies. Also, I used three pears rather than two, because there’s no such thing as too much filling.
I’m obsessed with this dough. It’s so tender! And the free-form nature of the tart means no pressure when pleating the edges of the dough around the filling — if it rips, just pinch it back together and call it rustic.
I’ve never been one to pass up any lily gilding, so I brushed the tart dough with an egg wash and sprinkled it with sugar prior to baking for that extra shine and sweet crunch. It made for the perfect dessert to bring to our latest Food Group outing, which was shockingly Hallie-less. But we filled the hole with delicious food, slices of pear tart, and lots of wine.