A Little Tart

"The whole world is an art gallery when you're mindful.  There are beautiful things everywhere and they're free."  -  Charles Tart

It all started with the pears...
their color and shape were begging to be photographed.  As I was gathering my 'props' for pictures I remembered my cast iron skillet...then it dawned on me...I could cook in the skillet too.  :)  Some research on the internet and my little tart recipe was born.

It is simple.  There are not many spices, if you like a lot of flavor I suggest you add more, maybe some ginger.  The premade refrigerated Pillsbury pie crust in the red box works great for this tart.  If you don't have a cast iron skillet, no worries, a baking sheet with parchment paper should do the trick. (I didn't try the baking sheet with parchment paper, I read it on the internet.  If you try it that way let me know how it worked. :)  

A Little Tart

from the kitchen of Michelle at www.kneedeepindandelions.blogspot.com

1 refrigerated premade piecrust

4 pears - peeled, sliced in thin slices about 1/4 inch thick

1 Tablespoon lemon juice

1 1/2 Tablespoon cornstarch (flour would work in a pinch)

3 Tablespoons brown sugar

1/2 Teaspoon cinnamon

Any other seasoning you think my work

Toppings (optional, see below)

Preheat oven to 375° F

·       Set the piecrust out according to the directions on the box. 

Meanwhile...

·       Peel and slice pears, placing them in a medium size bowl.

·       Toss pears with lemon juice.

·       Mix in the cornstarch, brown sugar, cinnamon and other spices you may add, until evenly coated.

·       Roll out the piecrust to make a 11 inch  circle.  (My cast iron skillet was 9 inches.)

·       Place the crust in a cast iron skillet or on a parchment lined baking sheet. 

·       Place the pear mixture in the middle of the crust, leaving about 2 inches of the crust bare.

·       Fold the crust over the pears leaving a large hole for the pears to peak out.

·       Bake at 375° F for approximately 35-40 minutes.  Since every oven is different, check at 25-30 minutes to make sure it isn't over browning.  When the tart is a light golden brown and bubbly it is finished. 

·       Let it sit for a few minutes to cool off before serving.  The tart tastes best eaten the day it is cooked.

Possible toppings...

·       A scoop of vanilla ice cream or dollop of whipped cream

·       A drizzle of caramel, chocolate, or maybe honey.

·       What about a caramel cream sauce...

If you make the little tart let me know how it worked out and any changes you made.  I would love to know.  :)  I feel recipes are more like guidelines, I always change them up a little to fit my families tastes, and mine, next time I am planning to make the tart with apples.  Enjoy!

Thank you so much for stopping by!

Have a great day!

Michelle