Pear Tart

Serve this delicious tart alongside with the more traditional pumpkin pie for a great holiday taste!

Serves 8-10 people

½ cup (1 stick) unsalted butter
1 cup all-purpose flour
¼ teaspoon baking powder
½ cup sugar, plus 1½ teaspoons
1 large egg
2 to 3 Bosc pears – peeled, halved, and cored
1½ teaspoons ground cinnamon
¼ cup apricot jam
1 tablespoon fresh lemon juice

Your wood-fired oven should register a temperature between 400° and 350° F. You can either scoop out the embers and bake tart with the indirect heat of the oven, or move the embers to one side, in which case you will need to use aluminum foil to cover the tart so that it doesn’t brown too much.

Butter a 14-inch rectangular tart pan or alternatively a 10-inch round tart pan. Set aside.

Combine the flour and baking powder in a bowl. Set aside.

Cream the butter and ½ cup sugar with an electric mixer at high speed in a large bowl. Lower the speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture. The dough will be very soft.

Flour your fingers and push the dough in the pan to form an even crust. Arrange the pear halves, cut-side down. Sprinkle with cinnamon and the remaining sugar.

Place the tart pan on the floor of the oven and close the door tight. Bake until the crust is golden brown, about 30 to 45 minutes. If you have left the embers in the oven, check after 20 minutes and place aluminum foil on top of tart if it is showing signs of browning too fast. Don’t open the door of the oven unnecessarily.

Let the tart cool. Heat the apricot jam and the lemon juice in a small saucepan over low heat, mixing until combined. Remove from heat and gently brush over the entire tart. Serve with whipped cream.

Buon appetito from Los Angeles Ovenworks!

Do you want to make mouth-watering recipes like this? See our wood-fired ovens for the home.

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Los Angeles Ovenworks, located in Southern California, offers the finest Italian wood burning pizza ovens for home and backyard, as well as cooking tips and authentic Italian recipes.

I have cooked probably 90% of the meals (pizza, summer vegetables, grilled wild salmon, grilled swordfish, roasted pork loin, chicken, leg of lamb, almond cantucci, apricot and blueberry crisp) I have made since late June in the oven. Everyday it is a blast planning my next meal, seeing what I can cook out of it next!

Sante
Ketchum, Idaho