Yields:12 servings
Total Time: 1 hour
# of Pans:2
Ingredients:
1 Cup whole wheat flour (if you don't have whole wheat flour, just use white flour)
1 Cup flour
1/4 Cup sugar
1/4 teaspoon salt
8 Tablespoons butter, cold and cut into small pieces
4 Tablespoons buttermilk **I will show you what to do if you don't have buttermilk**
6 Tablespoons ice water
6 Ripe Pears
6 Tablespoons lemon juice
3 Tablespoons cornstarch
6 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons honey
Directions:
*In a medium sized bowl, whisk your flours, sugar and salt
*Add your butter, and using two forks or your hands, break apart the butter to form a crumble mixture
*To make buttermilk mix together 1/2 Tablespoon vinegar with just less than 1/2 cup milk (simple huh?)
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| Vinegar+ |
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| Milk= Buttermilk |
*Stir your "buttermilk" and ice water into your flour mixture
*Mix well until you form a dough, roll your dough up into a ball and place in a plastic bag and refrigerate for about 30 minutes
*Meanwhile, preheat your oven to 425'
*Peel your pears, then core them and cut them into 1/2 inch pieces
*Throw your pears into a large bowl and mix with the cinnamon, nutmeg, lemon juice, brown sugar and cornstarch until pears are evenly coated
*After your dough has chilled, divide it into two pieces and roll out each piece to form a large circle ( about 8 or 9")
*Drape your dough onto a baking sheet or a tart pan
*Place half of your filling onto each piece of rolled out dough
*Smooth filling out to evenly spread around the dough, leave about 2" of dough on the perimeter
*Roll over the edges of the dough on top of the pears to create a crust, repeat on other tart
*Squeeze your honey over the crust of both of your tarts
*Place on the center rack of your oven and cook for 40 minutes or until the crust is golden brown
*Serve with some whip cream or ice cream!
YUUMMMMMY
