A Western Massachusetts Locavore Tart
Pears grow locally and neighbor Mary Nelen tries to bake and cook as locally as possible. She blogs about her adventures at Valley Locavore. This tart features her Homemade Butter and is a little sweet and a little savory with a hint of rosemary.
In the fall, the season's first Bartlett Pears can be made into a rustic tart that can be a locavore’s delight when the crust is made from homemade butter and local grain. I picked up a half gallon of raw cream from a local dairy to make the butter and had enough left over to serve as a topping for individual servings of the tart. The remaining buttermilk will be used to make ricotta cheese. Rustic Pear Tart with Fresh Cream is a wonderful way to bid farewell to the bounty of summer.
Rustic Pear Tart with Fresh Cream
Author: Mary Nelen
- 2 cups white flour
- 1/3 cup whole wheat local flour
- Pinch salt
- ¼ cup sugar
- 1 stick (116 grams) homemade butter broken into large pieces (see link above)
- 1 large local egg
- 1/3 cup raw cream
- 1- large or 2 small Bartlett pear(s)
- 2 cups fresh local raspberries
- 1 sprig fresh local rosemary
- ¼ cup home made butter, melted
- Pinch salt
- 1/2 cup white sugar
- Process flour, salt, sugar in a food processor. Mix egg in measuring cup and add enough cream to make 1/3 cup. Add ¼ cup of egg and cream mixture to dry ingredients in work bowl and reserve the rest. Add butter to work bowl and pulse until small balls form. Flatten dough into a disk, cover in plastic and refrigerate for at least two hours or up to two days.
- When ready to make Rustic Pear Tart, preheat oven to 400 degrees F. Roll out disc of dough. Peel, quarter, core and quarter the pear. Slice thinly.
- Gently toss pear slices with most of the sugar and sprig rosemary in a large bowl.
- Remove rosemary and place pear slices on the dough, fanning them out from the center. Brush pear slices with melted butter. Place a small pile of raspberries in the center of the pears and place another layer of pear slices on top, leaving the center of raspberries exposed.
- Brush pear slices and exposed raspberries with melted butter. Using a spatula, fold in the sides of the tart and pleat them. Brush dough with remaining butter and cream mixture. Sprinkle dough with sugar.
- Bake in upper third of oven for between 35 and 40 minutes. At 15 minutes, brush pears with a bit more butter. Remove from oven when edges are nice and brown. Allow tart to cool on a rack for 30 minutes. Serve tart with a sprinkling of fresh raspberries and a dollop of raw cream.
- If the pears aren’t quite ripe, gently saute peeled slices in butter over a low flame to soften.