You can thank the asparagus & leek tart for this treat. The original pie crust (pate brisee) recipe makes two crusts (I halved it for the posted recipe), so I had extra dough sitting in the fridge. I brushed over it a couple of times, thinking I'd probably make another quiche and freeze it. But then I noticed my fruit bowl, holding two very ripe pears, and two dusky apples, and well...a tart was born.
See how her dessert comes together when you read more.
I should probably stop confessing how much of my cooking inspiration comes from the back of my cooler or the bottom of my fruit bowl. But I'm not ashamed of putting perfectly good - if less than pretty - items to delicious use. It gets personal when you're past-40 yourself. You'll see.
This tart is easy as a slap, given its free-form shape. And it's so buttery-crisp-delicious, you'll want to eat it before dinner, like my son just did.
And after dinner, too.
Ingredients 1 recipe patee brisee, chilled Directions Serves 6 (in theory)
Apple & Pear Tart
2 ripe pears
1 tsp. cinnamon
1/2 c. brown sugar
3 Tbsp. cold butter, cut into 1/2-inch cubes
Want to see more? Start following OnSugar blog Fresh Tart or start your own OnSugar blog. We may feature your post on YumSugar!
1 recipe patee brisee, chilled
Serves 6 (in theory)