Pear Tart

Pear Tart

Today is Pi-Day/π-Day. This Pear tart or pie is my contribution to this nerdy π-Day. The lines between a tart and a pie are kinda blurry. The biggest difference is whether it's served directly from the pan its baked in. 

This pear tart have been a go-to dessert growing up, and a family favorite. Its easy to make in advance and bake when needed. You can replace the fresh pears with canned pears or other fruits.

Makes 1 tart.

Ingredients:

• 2-3 pears, peeled and cut in halves
• egg wash 
• sugar for sprinkles

Dough:

• 150 g butter, cold, salted
• 240 g all-purpose flour
• 125 g sugar
• 1 teaspoon vanilla paste
• ½ teaspoon ground ginger
• 1 æg
• 1 tablespoon water

Remounce:

• 50 g butter, room temperature
• 50 g sugar
• 50 g grated marzipan

Directions:

Dough:

Mix the butter in the flour, sugar, and ginger in a stand mixer. Add the egg, vanilla paste and just enough of the water so the dough starts to lump together. Form the dough into 2 discs and wrap it in plastic wrap, and let it rest in the refrigerator for a minimum of 30 minutes.

Remounce:

Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated. Set remounce aside.

Preheat the oven to 400℉/200℃.

Divide the dough in 2. Roll the dough out, to fit the tart-pan you are using. (there should be enough dough for a 9" (22 cm) round pan).

Gently place the rolled out dough, make sure getting into the corners, without making any holes in the dough. Cut of all the excess dough. Put into freezer for about 5 minutes.

Spread the remounce in a thin layer on the dough. Place the pears halves in the pan, and cover with a dough lid. Pinch the lid closed at the edges. Brush with egg wash and spinkle with sugar.

Bake the tart for about 40 minutes.

Serve the tart warm with a good vanilla ice cream on the side.

Enjoy!

Heirloom Tomato Tart

Heirloom Tomato Tart

I have always had a love love relationship with tomatoes. Tomatoes are one of my favorite healthy snacks. The sweetness and tanginess pairs perfect with most foods. Here late summer the colorful heirloom tomatoes are everywhere, and they are begging us to join them at our dinner table.

I mixed different colors and sizes for my Heirloom tomato tart, and I wished I had taken a photo before I baked it. The tart was so pretty with all the vibrant colors.

Makes 1 large tart.

Ingredients:

Dough:

• 150 g all-purpose flour

• 30 g whole wheat flour

• 30 g dark rye flour

• 160 g butter, cold, salted and in small cubes

• 1 egg

• 2-3 tablespoons cold water

• ½ teaspoon fresh thyme leave

Filling:

• 3 eggs

• ⅓ cup (80 ml) cream or milk

• 5-8 scallions, sliced

• ½ teaspoon fresh thyme leaves

• ¼ teaspoon salt

• 3-7 heirloom tomatoes, depending on size

• 4 oz (113 g) goat cheese, crumbled

• fresh ground pepper

Directions:

Preheat the oven to 400℉ (200 ℃).

Dough:

Mix the flours and thyme with the butter until the mixture has a crumbly wet sand-like texture. Add the eggs and 2 tablespoons cold water, and mix the dough until it just comes together. If the dough wont come together easily, add the additional tablespoon of ice water. 

Roll the dough out, or press the dough into the tart pan, all the way up the sides. I used a 10-inch pan. Place pan with dough in the refrigerator until ready for filling.

Filling:

Whisk eggs, cream, scallions, thyme and salt together and set aside.

Slice the tomatoes, and crumble the cheese. Pour the egg mixture in the tart, place the tomatoes on top, and sprinkle the cheese and fresh ground pepper on top. 

Bake the tart for 35-40 minutes until golden brown and baked through.

Serve the tart with a mixed salad. The tart is also good at room temperature.

Enjoy!