© 2015 mathewguiver

Rustic golden raspberry and pear tart

A few weeks ago I came across golden raspberries at my local super market. I’d actually never seen them before, but come to find out they taste pretty much the same as their darker pink cousins. Since the only real difference is the color, I decided to use them in a rustic pear tart. Which is basically a pie, but done on a flat cookie tray instead of a pie pan. I’m still trying to avoid extra sugar, so I used honey in this recipe, which goes really well with the cooked pears. I definitely encourage you to make this tart, and feel free to use regular raspberries if you can’t find the golden variety.

Crust ingredients:

1 c all purpose flour
1/4 c whole wheat flour
1/4 tsp kosher salt
1/3 c butter
1/4 c cold water

Filling:

2 pears
Golden raspberries
1 lemon
1 Tbsp honey
1 Tbsp all purpose flour
1/4 tsp kosher salt

Directions:

1. Start by prepping your pie crust. Combine dry ingredients, then cut in the butter.

2. Slowly add water, then lightly knead the dough. Cover with saran wrap or place in a plastic bag and set aside for a few minutes.

3. Prep your fruit by running a knife through your raspberries to break them up.

4. Peel and slice pears, place in a bowl with raspberries and toss with remaining filling ingredients.

5. Roll out pie dough into a large circle, then pile filling in the center.

6. Fold up edges of the crust. Now, you can add a few piece of butter to the center, then brush the visible crust with an egg wash. Both are optional, but highly recommended.

7. Bake at 350 degrees fahrenheit for 40 minutes then turn up the heat to 450 and bake for another 5 to 10 minutes or until nicely browned. Cool on a rack.

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