Pear Tart With Lemon Zest Crust

Lemons and pears are the stars of this tart / Photo by E. A. Wright
Lemons and pears are the stars of this tart / Photo by E. A. Wright

A Pear Tart With A Special Twist: Lemon Zest Crust

Bake hundreds of flecks of lemon zest into a thick, buttery dough and the result is a rich and tasty crust for a simple, lemony-pear tart.

This pear dessert is a lazy baker's take on a pear pie. It's an easier dish to make than a pie because the crust doesn't have to be evenly rolled or perfectly shaped.

There's no need for a pie pan, even; just use a smallish casserole dish.

But when trying this recipe, don't skimp on making the lemony crust from scratch. What the tart lacks in form it makes up for in flavor, and that much of that flavor comes from the way the lemon zest melds with the cream and sugar as the tart bakes.

A slice of this lemon zest and pear tart / Photo by E. A. Wright
A slice of this lemon zest and pear tart / Photo by E. A. Wright

Ingredients

Lemon zest is what makes this recipe special. Don't skip it!


For the crust

  • Zest of one lemon
  • 3/4 cups of all purpose flour
  • 2 tablespoons of sugar
  • 1/4 cup of butter
  • 1/4 cup of whipping cream

For the filling

  • 2 pears, cut into thin slices
  • 1 tablespoon of flour
  • 2 tablespoon sugar
  • Juice of 1 lemon
  • Optional: additional lemon zest


Mix the pear slices with sugar and lemon juice / Photo by E. A. Wright
Mix the pear slices with sugar and lemon juice / Photo by E. A. Wright

Kitchen Equipment

  • Two medium mixing bowls
  • Lemon zester
  • Measuring cups and measuring spoons
  • Pastry cutter
  • Knife and cutting surface
  • Wax paper
  • Rolling pin
  • Small casserole dish

Roll the lemon zest dough into a thick slab, and don't worry about uneven edges / Photo by E. A. Wright
Roll the lemon zest dough into a thick slab, and don't worry about uneven edges / Photo by E. A. Wright

What To Do

  1. Zest the lemon and drop the zest to the first mixing bowl.
  2. Add the flour, sugar and butter.
  3. Cream the mixture with a pastry cutter until the butter is cut into fine crumbs.
  4. Mix in the cream and refrigerate the dough for half an hour.
  5. Slice the pears into thin slices. Leave the skin on.
  6. Squeeze the juice out of the zested lemon and pour the juice into the second mixing bowl.
  7. Add the pear slices, sugar and flour. Gently stir the mixture then set it aside.
  8. Remove the lemon zest dough from the refrigerator. Place the dough between two sheets of wax paper, then roll the dough into a thick oval.
  9. Peel the dough off the wax paper then gently press it into the casserole dish.
  10. Pour in the pear mixture, then gently fold the edges of the dough over the pear mixture, covering most of it.
  11. Bake the tart at 350 F for 30 to 40 minutes.

Pear tart with lemon zest crust / Photo by E. A. Wright
Pear tart with lemon zest crust / Photo by E. A. Wright
Lemon zest makes the crust of this tart special / Photo by E. A. Wright
Lemon zest makes the crust of this tart special / Photo by E. A. Wright
Pears / Photo by E. A. Wright
Pears / Photo by E. A. Wright

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Comments 4 comments

danatheteacher profile image

danatheteacher 6 years ago from Pacific Northwest

Looks good!


dallas93444 profile image

dallas93444 6 years ago from Bakersfield, CA

I am hungry.

great hub...

Thumbs up.


E. A. Wright profile image

E. A. Wright 6 years ago from New York City Author

Thanks, dallas.


akirchner profile image

akirchner 6 years ago from Central Oregon

Yikes - I think I must have this! Must make soon! Thanks for a delicious looking recipe.

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