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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.
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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.
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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
RER
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| RER 10.27.14 |
