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Pear Tart With Lemon Zest Crust
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.
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
- Two medium mixing bowls
- Lemon zester
- Measuring cups and measuring spoons
- Pastry cutter
- Knife and cutting surface
- Wax paper
- Rolling pin
- Small casserole dish
What To Do
- Zest the lemon and drop the zest to the first mixing bowl.
- Add the flour, sugar and butter.
- Cream the mixture with a pastry cutter until the butter is cut into fine crumbs.
- Mix in the cream and refrigerate the dough for half an hour.
- Slice the pears into thin slices. Leave the skin on.
- Squeeze the juice out of the zested lemon and pour the juice into the second mixing bowl.
- Add the pear slices, sugar and flour. Gently stir the mixture then set it aside.
- 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.
- Peel the dough off the wax paper then gently press it into the casserole dish.
- Pour in the pear mixture, then gently fold the edges of the dough over the pear mixture, covering most of it.
- Bake the tart at 350 F for 30 to 40 minutes.
More About Lemons
- Lemon Zest and Lavender Drop Cookies
Flecks of yellow lemon zest pair with tiny purple lavender flowers in these distinctive, homemade drop cookies.
- Homemade Lemonade With Meyer Lemons
Lemonade made with Meyer lemons is a mild yet memorable drink. Squeeze the juice out these lemons, and you'll discover that Meyer lemonade is much less bitingly sour and acidic than conventional lemonade.
- The Meyer Lemon
Comparing a Meyer lemon to the lemons typically sold in supermarkets is a bit like comparing an apple to a bunch of oranges. Everything is different: the taste, the color, the shape even the thickness of the skin. Meyer lemons are milder.