Ingredients
For the tart base:
- 270 g spelt flour (Type 630)
- 115 g butter, room temperature, cut into small pieces
- Pinch of sea salt
- Pinch of cinnamon
- 1 large egg
- 1 tablespoon milk
For the filling:
- 185 g organic beet sugar
- 3 large eggs
- 90 g butter, melted
- 2-3 pears, peeled, cored and thinly sliced
For the topping:
- 1 pear unpeeled, thinly sliced
To garnish:
- Powdered sugar
Instructions
- Preheat the oven to 400°F / 200°C. Grease a 24cm tart pan with removable bottom well with butter.
- For the tart base, in a mixing bowl, add the flour and butter and using your hands rub the butter into the flour until it resembles a coarse grain, sand-like consistency. Add the salt and cinnamon and mix well to combine. Add the egg and milk and then mix, using your hands, to incorporate until the mixture comes together into a dough.
- Press the dough into the base and up the sides of the greased tart pan. Transfer to the oven and bake for 7-8 minutes, until lightly golden. Remove and set aside to cool.
- For the filling, in a mixing bowl, whisk together the sugar and eggs until well incorporated. Add the melted butter and using a hand-mixer, beat together until smooth (1 minute). Using a spatula, fold in the peeled pear slices.
- Pour the filling over the tart base and spread evenly. Arrange the unpeeled pear slices on top. Transfer to the oven and bake for 35-40 minutes, until filling is firm and tart is golden brown. Remove from the oven and let stand at least 30 minutes to fully set and cool before removing from the form.
- To serve, dust with powdered sugar, if desired. Enjoy!
Nutrition
Notes
- If preparing the pear slices ahead of time, place in a bowl with cold water and a squeeze of lemon juice to prevent oxidation (browning). I like to use Abate Fetel pears. I love them for the crisp but melting texture and rich, sweet taste.
- I always rotate my cakes and tastes halfway through, as some ovens have a hot spot.