Rustic Fruit Tart

  4.0 – 6 reviews  • Fruit
Level: Intermediate
Total: 2 hr 15 min
Active: 20 min
Yield: 8 servings

Ingredients

  1. 1 cup golden raisins
  2. 1 cup Mulled Wine, recipe follows
  3. 1 cup all-purpose flour
  4. 8 tablespoons (1 stick) unsalted butter, cubed
  5. 2 tablespoons sugar
  6. 1/2 teaspoon kosher salt
  7. 1 1/2 pounds Bosc pears, peeled and cut into 1/2-inch slices
  8. 1/4 cup almond flour
  9. 1/4 cup almond paste
  10. 4 tablespoons unsalted butter, cubed
  11. 1 tablespoon ground cinnamon
  12. Pinch of kosher salt
  13. Juice of 1 orange
  14. Vanilla ice cream, for serving
  15. 12 whole cloves
  16. 10 peppercorns, cracked
  17. 4 cinnamon sticks
  18. 2 star anise buds
  19. 2 bottles dry, fruity red wine, such as Shiraz or Malbec
  20. 1/2 cup honey
  21. 2 lemons, zest removed with a peeler and juiced
  22. 2 lemons, zest removed with a peeler and juiced
  23. 2 oranges, zest removed with a peeler and juiced
  24. 2 oranges, zest removed with a peeler and juiced
  25. 1/2 cup brandy

Instructions

  1. For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
  2. For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
  3. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  4. On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
  5. For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
  6. In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
  7. Serve warm with vanilla ice cream.
  8. Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
  9. In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy. 

Nutrition Facts

Serving Size 1 of 8 servings
Calories 713
Total Fat 23 g
Saturated Fat 12 g
Carbohydrates 87 g
Dietary Fiber 9 g
Sugar 53 g
Protein 6 g
Cholesterol 49 mg
Sodium 148 mg

Reviews

Mr. Steve Jackson
Blahhh, she bit the almond paste in half and threw the rest in the mix. Nightmare
Eric Lane
Great recipe!!! Pears were a little hard; baked it a little longer and it was fantastic. Love the show.
Brittany Jenkins PhD
Tart dough is delicious. Pears are crunchy but it works. Definitely needs scoop of vanilla ice cream. Love the new show.
Wanda Kelly
This is the best crumble top – I have been watching recipes, crumbles and crisps, ever since I had a great fruit crisp on vacation, finally here it is!
Andrew Rogers
She’s a home cook serving family and friends – get over it! I bet your own mother did/does the same thing. Besides the heat of the oven would kill any germs. Rate the recipe please. This was excellent, loved the flavors. Love the show too.
Kaylee Bonilla
She took a bite off the almond paste and then put the rest into the bowl with the other ingredients. UGH!!

 

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