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Pear Tart with Cinnamon and Cream

October 27, 2011 - 8 Comments

There has been a trend among my recipes lately….

…they are full of apples, pears, butter, and sugar. (like my Dutch Baby with Apples or my Pear Butter…)

Whoops.

Well, 'tis the season.  And sometimes it just ain't worth fighting – so here's another delicious goodie to add to your “I MUST MAKE THIS ASAP” list.  Don't you have one of those?

I have made this delicious tart for dessert, brunch, breakfast, and everything in between.  It's versatile and down right sinfully delicious.  Although I tried to resist the temptation of making yet another dessert, when I saw a few sad looking pears hanging out in the orchard, I just had to pick them up and help them fulfill their culinary destiny.  It wouldn't have been right of me to just leave them there to rot, after all…

Also – stay tuned for Monday's post on putting the gardens to bed for winter, planting garlic, shallots, and bunching onions!  I promise, I won't post another dessert recipe between now and then.

I'm so weak.

Pear Tart with Cinnamon & Cream
You will need:
 – 1 1/2 cups finely ground nuts (I used brazil nuts, though almonds, walnuts, or pecans would be delicious!)
 – 5 tablespoons butter
 – 1/4 teaspoon salt
 – 2 tablespoons rapadura

 – 5-6 medium pears, peeled and sliced thin (find 'em straight from a nearby orchardist!)
 – 1 teaspoon cinnamon
 – 1/4 teaspoon ground cloves
 – 1/4 cup rapadura or natural sweetener of choice (honey would be delicious!)
 – 1/4 teaspoon freshly ground nutmeg

 – 1 cup organic cream (not ultra-pasteurized!)
 – 1 high-quality egg

Step One: Combine the ground nuts, salt, and rapadura.  Then, gently work in the butter until nice and crumbly.

Step Two:  Using your fingers, smoosh the nut mixture into a round pie pan.

Step Two:  Lay your sliced pears on top of the crust.  You may do this in a meticulous, fancy pattern – or, as I have done, which is more of the “pile and smoosh” method.  To each his own.  After you have finished with the pears, sprinkle the top of them with rapadura (or honey), cinnamon, nutmeg, and cloves.

Step Three:  In a small bowl, whisk together the cream and the egg until combined.  Pour this mixture over the pears, trying to do it as evenly as possible.  You may need to move the pears around a bit to ensure all the holes get filled with the cream.

Step Four:  Bake in a preheated 350 degree oven until the top of the tart is brown, the cream mixture has set, and it smells so good you want to inhale it all.  Approximately 30 minutes or so.

And that's it.  

A fairly simple dessert that is truly decadent.  Fit for a king, I'd say!  And honestly, I have to say, this is probably one of my top five favorite desserts of all time.  And a dessert you can eat for breakfast?  Well, yes please.

Mmm.  Mmm.  Mmm.

Note: I ate far too much of this tart.
Note #2: I lack self control.
Note #3:  It's been far too long since you've seen a picture of my beautiful baby.  So here you go:

Babies & cream in the same post?!

It's gunna be a good day, Tater.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Pear Tart with Cinnamon and Cream

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Ingredients
  

  • 1 1/2 cups finely ground nuts I used brazil nuts, though almonds, walnuts, or pecans would be delicious!
  • 5 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons rapadura
  • 5-6 medium pears peeled and sliced thin (find ’em straight from a nearby orchardist!)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup rapadura or natural sweetener of choice honey would be delicious!
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup organic cream not ultra-pasteurized!
  • 1 high-quality egg

Instructions
 

  • Combine the ground nuts, salt, and rapadura. Then, gently work in the butter until nice and crumbly.
  • Using your fingers, smoosh the nut mixture into a round pie pan.
  • Lay your sliced pears on top of the crust. You may do this in a meticulous, fancy pattern – or, as I have done, which is more of the “pile and smoosh” method. To each his own. After you have finished with the pears, sprinkle the top of them with rapadura (or honey), cinnamon, nutmeg, and cloves.
  • In a small bowl, whisk together the cream and the egg until combined. Pour this mixture over the pears, trying to do it as evenly as possible. You may need to move the pears around a bit to ensure all the holes get filled with the cream.
  • Bake in a preheated 350 degree oven until the top of the tart is brown, the cream mixture has set, and it smells so good you want to inhale it all. Approximately 30 minutes or so.
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Comments:

  1. marina

    October 31, 2011 at 1:45 pm

    hi, I am here from monday mania!
    great post, I will make this, since I got a full bushel of pears for 10 bucks at the farmers market recently. We already ate some, and I made pear sauce, but need some ideas to use up the rest!

    Reply
  2. Jill @RealFoodForager.com

    November 1, 2011 at 8:17 pm

    Thanks for linking your great post to FAT TUESDAY. This looks amazing! I’m going to try this with pecans which I love! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-november-1-2011/
    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

    Reply
  3. Jill @RealFoodForager.com

    November 6, 2011 at 1:44 am

    This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

    http://realfoodforager.com/2011/11/sunday-snippets-november-6-2011/

    Reply
  4. Guylaine

    January 10, 2013 at 8:43 pm

    Uhh yummy!! I have just discovered your blog and I love it! Pears and cream, is there anything better than that?!

    Reply
  5. Nikki

    March 5, 2013 at 10:06 pm

    I’m SO excited to make this for breakfast tomorrow to celebrate our March snow day. 🙂 Yumm!

    Reply
  6. susanna faygenbaum

    July 16, 2013 at 9:05 pm

    Can you use almond meal to make this?

    Reply
    • Shaye Elliott

      August 4, 2013 at 11:15 pm

      I’m sure you can, but I’ve never tried it.

      Reply
  7. Erin

    February 12, 2016 at 12:06 pm

    So I got 12 pears for $3 and remembered this tart. Made 2! Smells so stinking delicious and I already know what it will taste like thanks to using this recipe about a zillion times last winter. Thanks again for this beautiful, rustic treat. 😉

    Reply

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