Pie Season!!! 🍁 🍃 🍂🍁 🍃🍂🍁🍃🍂🍁🍃🍂🍁🍃🍂
Today’s recipe isn’t exactly a pie–it’s a tart. A Maple Pear Tart. Like maple-glazed pears baked on the crispiest, butteriest crust that’s ever come out of my kitchen. This tart looks very fancy, but it is super easy to make. It’s literally easier than pie.
Let’s talk about the crust. It’s a simplified, homemade version of puff pastry, often called “Rough Puff.” I’ve used it for cheater croissants and for a few other things for which most people use frozen pastry, and I am consistently amazed that something I made in my kitchen could be so deeply buttery and flaky. Oh y’all, this is goooood.
If the idea of making your own puff pastry–even the easy version–puts fear in your heart, you may use the frozen all-butter stuff. But really, there is nothing to fear. This tart is easier than pie, and this pastry dough is easier than pie dough.
Just cut European-style butter into some flour and little salt…
Wrap your rough puff pastry in plastic and throw it in the fridge for an hour (or up to two days). When you’re ready to make your tart, peel two pears and slice them as thinly as you can. You might want to break out your mandolin. If you don’t have one of those handy gadgets (I don’t), you can use a chef’s knife. Just slice the pears as. thin. as. possible.
Grab that cold pastry from the fridge, unfold it, and roll it into a 10×14″ rectangle. Fold the edges over and crimp ‘em, then dock the center with a fork. It doesn’t have to be beautiful–mine certainly wasn’t.
Maple Pear Tart
makes one tart
Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold
For the tart:
2 large baking pears (I used a Bosc and a Bartlett)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
2 tablespoons pure maple syrup
whipped cream (optional)
Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.
Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.
Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.
Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Fold edges over about 1 inch and crimp with a fork. Dock center of the dough with a fork. Refrigerate while you prepare the pears.
Peel pears and slice in half lengthwise. Remove stems and seeds. Using a knife or mandolin, slice pears as thinly as possible, about 1/8-1/16 of an inch. Arrange pear slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.
Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Slice into pieces. Serve immediately with whipped cream, if desired.
Tart is best eaten the day it’s made. Pastry will soften after several hours.