Pear Tart

Pears are an excellent source of fiber and a good source of vitamin C!  They taste great too and are sodium free and fat free! You know how much I love making sweet treats for friends and family, so if that means adding a bit of sugar and butter, I’m going to also add some nutrients.. in this case.. PEARS! Who wouldn’t want a slice of a pear tart?

Click on quick recipe below to enlarge and print

First! Peel the skin off the pear ( I always end up eating the skin as I peel away, giving myself some extra amounts of fiber). You want to slice the pear in half (long way) and then continue slicing a little less than 1/2 inch thick. 

For the pie crust, add  1 1/2 cups of flour, 1/4 cup sugar and 1/2 teaspoon of salt in a food processor or mixer

And 2/3 cups of room temp  butter and mix well until all is incorporated and resembles course cornmeal

Next, add 1 egg to mixture

Then, lay one sheet of parchment paper on a flat surface to roll the dough onto

Spread dough on top of parchment paper, place another sheet over dough and flatten. Refrigerate dough for 1 hour

Then after the dough has been refrigerated for 1 hour, take out and place into pie dish

Place a sheet of foil over pie so the top does not burn and bake for 8 minutes. Then take out of oven and let cool for 10 minutes

Place the sliced pear into the pie and try to place the slices all going in the same direction, starting from the outside of the pie, circling inward. I cut a little remainder of the pear into a heart and placed it in the middle of the pie. Just a little something extra 🙂

Begin making the filling for the pie by adding  1 cup of sugar, 6 tablespoons of flour, 3 eggs, 2 teaspoons of cinnamon, 3 whisked eggs and gradually add in 1 1/2 sticks of butter

Use 2 tablespoons of lemon zest into the mixture…..please excuse my crazy blue nail color 😉

Mix altogether until you get a thick liquid consistency

Pour mixture on top of pie and place in preheated oven. Don’t be alarmed if the mixture begins to bubble. Just keep an eye on your crust so it doesn’t burn.

Bake for 45 -60 minutes until pie is crispy. NOTE! Keep an eye on your crust so it doesn’t burn on the edges (you may want to place foil again on crust so the mixture bakes and the crust doesn’t burn).Thought I would add one more photo! Enjoy! Sweet, delicious and refreshing.. all in one 🙂 

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