Serves 2-4
In late Summer, early Fall our pear tree that we obtained from Monticello looms beautiful heirloom pears. Always trying to incorporate the fruits and vegetables from our property and the local community, we have managed to incorporate this decadent pear tart into the breakfast buffet. This recipe recommends Anjou or Bosc pears, however if you are limited to what is offered to you at the grocery store, any pear will do! They don’t even have to be perfectly ripe as the soak in Riesling breaks them down for the right texture. This tart is great with the cardamom whipped cream or keep it simple with just a dusting of powdered sugar. Enjoy!
For the Whipped Cream:
½ Cup Heavy Whipping Cream
½ teaspoon sugar
¼ teaspoon ground cardamom
Instructions:
- Mix cream, cardamom, and sugar in small mixing bowl.
- Whip with hand mixer and single whisk attachment until stiff.
For the Tart:
4 Large Pears (Anjou or Bosc are the best baking pears)
½ cup Riesling
2 Tablespoons Light Brown Sugar
¼ Teaspoon Ground Cinnamon
2 Tablespoons Unsalted Butter
½ Cup All Purpose Flour
1 Tablespoon Sugar
½ Teaspoon Salt
2 Eggs
2/3 Cups Whole Buttermilk
1 Teaspoon Vanilla Extract
Instructions:
- Heat oven to 325 degrees. Peel, core and dice pears into ½ inch dice. Place in a bowl with Riesling, brown sugar and cinnamon. Mix to evenly coat.
- In a separate bowl combine flour, sugar, salt and mix well.
- Add eggs, buttermilk and vanilla to flour mixture and whisk until combined with no lumps.
- In a 10 inch oven safe sauté pan melt butter until foam resides. Add pears, with liquid, and cook on medium heat until pears are soft but not mushy, about 10 minutes.
- Turn off heat from pan and pour in flour mixture, starting around outer edge of pan and working towards the middle.
- Place pan into oven on upper rack and bake for 15-20 minutes or until golden brown. Remove from oven and either slip tart from pan with spatula or quickly invert pan onto a cutting board. Slice and top with large dollop of whipped cream, serve immediately.
