MangiaMore: free-form PEAR tart

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RER 10.27.14

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It’s fall. And things are falling— temperatures, leaves, and pears. There is a pear tree near my boyfriend’s house, so in recent weeks he had accumulated a fair number of freshly fallen or plucked pears. Before long, we had more than we really knew what to do with, so we decided one free Monday, we would make a free-form pear tart.

Neither of us had any free-form tart experience other than gazing at all the beautiful fall galettes on Instagram, featuring perfect spirals of fruit and just browned edges. So this was an experiment.

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Experiments in my mind involve mixing, and as usual, we combined recipes in search of a delectable result. To make the crust, we took the base of this recipe as the ingredients were simple and readily available in the pantry. Our pear filling came from the Ellie Krieger’s Food Network Rustic Pear Tart guidelines. 

RER 10.27.14

RER 10.27.14

In the end, our tart looked just like our fresh pears- organic and imperfect. It was like a kindergartener got its hands on shapes and playdough. We didn’t put care into arranging our fruit filling into a lovely pattern or fit the pear pieces into idyllic moments. It was simple, fast, and to be euphemistic, rustic.

RER 10.27.14

RER 10.27.14

Despite its unpolished aesthetic, it was pretty tasty. The pears were just sweet enough, and still a little firm, holding up to the surprisingly buttery and flaky crust. It had hints of fall through cinnamon and brown sugar and made for a satisfying afternoon snack with warmed apple cider from Demarest Farms. #thisisfall

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10.27.14

RER 10.27.14