Rustic Pear Tart

Serves 4-6



All-purpose flour, for dusting your work surface

1 9-inch pie dough, store bought or homemade

3 Bartlett or Bosc pears, peeled and sliced 1/4-inch thick

2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon grated fresh ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons plus 1 teaspoon granulated sugar

2 Tablespoons heavy cream



Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet.

In a large bowl, toss the pears, cornstarch, lemon juice, ginger, cinnamon, nutmeg, and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border. Fold the edges of the crust over the fruit mixture.

Brush the heavy cream on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 25 to 30 minutes.