This is a simple, elegant, not-too-sweet dessert that you can whip up in no time. I recommend using Bosc or Anjou pears in this recipe, because they hold their shape when baked.
Recipe information
Yield
makes 1 9 1/2-inch tart
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Lightly grease a 9 1/2-inch nonstick tart pan with a removable bottom.
Step 2
Prepare the pie crust as instructed on page 132 up through step 4. Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper. Roll out to 1/4 inch thick and about 1 inch wider than your tart pan.
Step 3
Remove the top sheet of parchment paper, flip the crust into the pan, and press down with the palm of your hand. Gently peel off the remaining sheet of parchment paper and finish pressing the dough into the pan, patching the sides as necessary. If the dough crumbles a bit or breaks apart, just patch it back together—it will still bake up beautifully. Trim by running a rolling pin over the top of the tart pan. Prick the crust 8 times with a fork.
Step 4
Partly prebake the crust in the center of the oven for 15 minutes, or until lightly golden. Transfer to a cooling rack and let come to room temperature.
Step 5
While the tart crust cools, slice the pears in half lengthwise, then into quarters lengthwise. Cut out the core. Slice the quarters in half crosswise and then into 1 1/2-inch by 1/2-inch slices.
Step 6
Combine 1/2 cup of the sugar, the lemon juice, and the cornstarch in a large bowl, add the pear slices, and toss gently.
Step 7
Fill the cooled tart crust with the pear mixture. Disperse the blackberries evenly among the pears. Sprinkle the top with the remaining 2 tablespoons sugar.
Step 8
Bake in the center of the oven for about 1 hour, or until the pears have begun to caramelize a bit. Transfer to a cooling rack and let come to room temperature before cutting into wedges.
