I confess, I much prefer a pear tart over any form of a pear pie. The thinly baked slices of honey like pear, often layered atop a thing layer of the seasonal jam of choice, the mid autumn, well into winter, it’s Marmalade. I quite like Quince marmalade, particularly when it’s homemade, and even better when with homegrown quinces at that. I can say that the one, and very rare years, that we were lucky enough to have a bounty of fresh Quinces at the markets, I made my Avó Bela’s marmelada recipe. And it was soo yummy! Not as tasty and rich in quince flavor as back on our farm in Portugal, but a close second when you’re so far away….
When you come from a family of farmers, and agriculture, the things you most get excited about throughout the year, are often food related. Whether it’s the season for planting a certain vegetable, like couves or the beloved potatoes, or it’s pruning season for the vines and grapes, and then harvesting season for everything that was planted and thrived, like summer tomatoes and then the potatoes, green beans, pumpkins and everything in between.
Happy Autumn baking!!
- 4 to 5 pounds {depending on size of pears + tart pan using} - d'Anjou Pears, cored + thinly sliced
- 1/4 cup - Organic Cane Sugar
- 1 tablespoon - Ground Cinnamon
- 2 teaspoons - Pure Vanilla Extract
- 2 tablespoons - Honey
- Pinch of Salt
- Pie Dough, Single Crust {use your favorite Recipe}
- 1/4 to 1/2 cup - Marmalade, or jam flavor of choice
- 1 - Egg
- Turbinado Sugar, for sprinkling
- Dried Cranberries or Crushed Nuts, optional
- Pre-heat oven to 375*F and prep tart pan by buttering sides.
- In a large bowl, toss together the sliced Pears with the ground cinnamon, honey, vanilla extract and salt. Mix to incorporate ingredients, set aside.
- Roll out pie dough to 1/4" thickness, fit in tart pan, making sure to press into side edges well. Trim off excess dough. With a fork prick the bottom of the pie shell, then sprinkle a bit of flour creating a light even layer.
- In a small bowl, mix the marmalade a bit to soften, then spread an even layer onto the bottom of the pie dough. Starting from the outside edge of the tart pan, begin arranging the pear slices, with the colored skin side facing Upward, and each new pear slice going atop each previous slice, slightly towards the center.
- Continuing layering your pear slices, until you reach the center. With smaller, thinner pear slices create a flower or design to complete your swirl...no need for perfection.
- Make a egg wash, by beating the egg with a bit of water. Then lightly brush on the pie crust and pear slices. Sprinkle a few dried cranberries or crushed nuts, if using. Finish with a sprinkling of turbinado sugar.
- Bake under crust is golden brown and fruit juices are bubbling, about 45 minutes.
- *If the crust begins to get too much color too soon while baking. Place a ring of aluminum foil, until done baking.
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