Yummy pear tart
I had a couple of pears in the fridge, technically for Miriam but I'm going grocery shopping tomorrow, and I thought a pear tart would be nice. Now, I've never made a tart before, so I was a bit curious as to how it would turn out. I actually used a can of Pillsbury crescent roll dough as the dough for it. It was the kind without the perforation. It was all messed up though since the can didn't "pop" so I had to roll it out and I rolled it relatively thin.
Here is the recipe so I don't lose it (inspiration from the Pillsbury website, but very modified):
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Ingredients
for fruit filling:
1 T AP flour
2.5T sugar
1/4t spice (I used mostly cinnamon with a dash of ground clove - nutmeg was recommended, but Kevin vetoed)
for crust:
one roll of crescent roll dough, no perforations, rolled out thin
for topping
1/4 AP flour
1/4 brown sugar
2T butter, softened
1t sugar
1T milk
Peel and slice pears thin. Combine with flour, sugar and spices. In a separate bowl combine flour, brown sugar, and butter until crumbly. Place pears in center of dough then wrap dough around them, leaving a good size opening at the top (think "rustic" looking). Cover opening with crumbled topping, then sprinkle with sugar and brush dough with milk. Cook according to dough directions (375 for ~15 minutes).
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Next time I will halve the topping - I threw away at least half of it. I also just threw the flour, sugar and spices on top of the pears and mixed it up which makes for some spots with more sugar or spice than others (Kevin got a mouthful of cinnamon/cloves, I got a mouthful of sugar). Next time I'll mix those separate then put them in. Also, I think I'll let it sit longer after cooking next time. When we ate it (about 7-10 minutes out of the oven) it was very "wet" with a very thin syrup in it. It's now got a thick yummy syrup that has formed.
Very yummy, and I'll have to make it again. My first comment to Kevin after tasting it was "it tastes like Christmas!"
Here is the recipe so I don't lose it (inspiration from the Pillsbury website, but very modified):
_______________
Ingredients
for fruit filling:
1 T AP flour
2.5T sugar
1/4t spice (I used mostly cinnamon with a dash of ground clove - nutmeg was recommended, but Kevin vetoed)
for crust:
one roll of crescent roll dough, no perforations, rolled out thin
for topping
1/4 AP flour
1/4 brown sugar
2T butter, softened
1t sugar
1T milk
Peel and slice pears thin. Combine with flour, sugar and spices. In a separate bowl combine flour, brown sugar, and butter until crumbly. Place pears in center of dough then wrap dough around them, leaving a good size opening at the top (think "rustic" looking). Cover opening with crumbled topping, then sprinkle with sugar and brush dough with milk. Cook according to dough directions (375 for ~15 minutes).
_____________
Next time I will halve the topping - I threw away at least half of it. I also just threw the flour, sugar and spices on top of the pears and mixed it up which makes for some spots with more sugar or spice than others (Kevin got a mouthful of cinnamon/cloves, I got a mouthful of sugar). Next time I'll mix those separate then put them in. Also, I think I'll let it sit longer after cooking next time. When we ate it (about 7-10 minutes out of the oven) it was very "wet" with a very thin syrup in it. It's now got a thick yummy syrup that has formed.
Very yummy, and I'll have to make it again. My first comment to Kevin after tasting it was "it tastes like Christmas!"