I set out to make a rustic, free-form pear tart…and ended up making five of them! Four of my tarts were pear & walnut, and one was pear, walnut & cranberry. The recipe can be adapted for just about any fruit – just be sure to include more corn starch, flour, or potato starch if your chosen fruit is juicier. Stay tuned for a future attempt with raspberries… Until then, ENJOY this recipe!
Recipe for one tart
- crust for 1 pie
- 3 to 4 pears, peeled & sliced
- 1 Tbsp Lemon juice
- 1 tsp Vanilla
- 1 Tbsp rounded cornstarch
- ¼ c Brown sugar
- 1 tsp cinnamon
- ¼ c chopped walnuts
- 1 egg white
- 2 tsp sugar
If adding cranberries, also use:
- 1 cup fresh cranberries
- ¼ c sugar
- ¼ c water
Preheat oven to 325 degrees. Place rolled out pie crust on baking sheet lined with parchment paper.
If adding cranberries, cook cranberries, sugar & water over low heat for five minutes, until cranberries split open. Set aside.
Toss sliced pear slices with lemon juice and vanilla. Add cornstarch, brown sugar, and cinnamon. Toss gently. Add walnuts and cranberries, if using.
Spread fruit over pie crust, leaving about an inch around the outside. Crimp crust all the way around, folding in slightly over fruit. Brush edge of crust with egg white and sprinkle with sugar. Bake for 35 minutes, or until crust is lightly browned and fruit is tender.