California Central Coast Recipes
California Fresh Pear Tart
This is my recipe for a practically fool-proof California fresh pear tart. Itís really easy to make and is delicious to eat. Itís almost a cross between a pudding and a cake. Itís very moist and mellow. While you can use any variety of pears for this, we personally like to us Bosc pears which have a more intense flavor. The trick to this recipe is finding the right ripe pears. It's delicious and can be served slightly warm, room temperature or chilled as we prefer.
Preparation time: 30 minutesCooking time: 50 minutes
2-1/2 pounds ripe fresh pears , preferably Bosc ( 5 medium-sized ones, and 1 smaller one for decoration on top of tart.)
1/4 cup milk
1/4 teaspoons Salt
1-1/2 cups all-purpose flour
1 teaspoons Baking powder
1 cup granulated sugar
1/2 teaspoons Vanilla extract
Butter , for greasing the pan and dotting the top part of the tart
unflavored bread crumbs for pan plus extra for top of tart
1 Smear a 9-inch round cake pan generously with butter, then sprinkle lightly with bread crumbs. Turn the pan upside down over the sink and rap firmly to get rid of the excess crumbs.
2 Peel all the pears. For all but the smallest pear, cut them lengthwise in two, then cut them into thin slices, then cut into little pieces about three-quarters of an inch. Set them aside. The smaller pear reserve for later.
3 Beat the eggs and milk together in a bowl, then add the granulated sugar and add salt. Mix well. Add the vanilla extract. Mix well.
4 Add the flour and baking powder mixing it thoroughly. Add the cut-up pears to the batter in the bowl, gently mixing and distributing them evenly. Be sure to pick up bits of batter and pears from bottom of bowl and combine well.
5 Put the pear batter into the prepared cake pan, leveling off with a spatula.
6 Cut the saved unused smaller pear lengthwise into thin radial slices from the top smaller end to bottom. Fan out the sections like a pinwheel and place in a circle around the center of the cake pan on top of pear batter. This makes a very nice decoration.
7 Make several small hollows with a knife on top of cake and insert little "stick" pieces of butter.
8 Sprinkle the top of the cake lightly with bread crumbs. This helps the tart brown and gives a nice rustic touch.
9 Place the cake pan in the upper third of your preheated oven. Bake for 50 minutes or so until the top of the cake is lightly golden and when a toothpick or wooden skewer is inserted in the center of the cake it comes out clean.
10 While it is still lukewarm, run a thin sharp knife around the edge of the pan to loosen the tart. Then rap the pan on a counter to loosen the bottom. Put a cake rack or plate upside down on top of the baked tart. Invert onto the plate or rack and rap the bottom of the cake pan to release the cake. Next, place the final serving plate upside down over the tart, invert again onto the final cake pan and the cake should be right-side up.
11 You can serve this tart while it is still warm, room temperature or chilled. Enjoy!
You can serve this tart while it is still warm, room temperature or chilled. Serve with a chilled late harvest Sauvignon Blanc.