This easy rustic tart is the best way to enjoy fresh, seasonal pears. The recipe uses only a few ingredients and it’s super easy to throw together. It’s not overly sweet, but super delicious with brown edges and soft aromatic pear filling with a hint of sour lemon juice. And it’s beautiful too!
I start to bake this easy rustic tart with pears in summer and then continue throughout the autumn season (as long as pears are available on market). Whenever I need a simple, quick tart with fruits, this is choice number one. I really like this simple, rough style, I think it’s beautiful!
I tend to modify sweet classic recipes, to make them a little bit healthier and less caloric. This way I can enjoy them more often. I try to incorporate as many wholemeal ingredients as possible. You'll find here an addition of oat flour. If you don’t have oat flour in your pantry you can simply blend some oats in a blender or coffee grinder. This is the way I always make oat flour.
I've baked this rustic tart with pears many times and can definitely recommend it. You can’t go wrong here, it’s a foolproof recipe! These brown, crispy edges and soft aromatic pear filling with a hint of cinnamon and nutmeg are super delicious, although not overly sweet.Following the recipe, you'll make two small tarts. If you want to, you can make one bigger instead.
How to serve and store this easy rustic tart?
This simple tart is not overly sweet so if you crave more sweetness add a scoop of your favourite ice cream.
Store your tarts in an airtight food container on the counter for 1-2 days.
Now it's time to bake this delicious tart. Grab the recipe below.
Easy rustic tart with pears and cinnamon
Ingredients
Dough
- 60 g wheat flour
- 50 g oat flour
- 60 g butter (cold)
- 5 tbsp cold water
- 1 tbsp coconut sugar (or cane sugar)
- 1 egg (for egg wash)
- pinch of sugar
Pears
- 3 pears
- 1 tbsp coconut sugar (or cane sugar)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch of cinnamon
- pinch of nutmeg
Instructions
- Preheat the oven to 180°C. In a medium bowl quickly combine the dry crust ingredients with the finely chopped cold butter and cold water. It's fine if some pieces of butter remain visible in your dough. Place the dough in the freezer for 30 min.
- In the meantime, peel and slice your pears finely. Combine them with the coconut sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Set them aside and mix occasionally.
- Cut the dough in two. Place both dough pieces on baking paper and roll them into flat discs. Transfer baking paper with the dough to a baking tray. Place the sliced pears in the centre of each dough disc (save the liquid from the pears mixture). Fold the edges of the dough over the pears to create a small rim. Once your rustic tarts are formed, pour the saved liquid over the filling. Brush the folded crust with the egg wash and sprinkle over a pinch of coconut sugar. Bake your tarts for about 30-35 min, or until golden brown.
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