A few weeks ago, we bought a new office desk for our desperate looking study. This desk was scheduled to be delivered to us within 2 weeks of buying it. The delivery day came… and then went. A little mixup had caused our desk to not make it onto the delivery truck.
The new delivery date was scheduled. The new date wasn’t for a few extra weeks later. We’d been waiting double time to set up our beautiful new desk and I was very much looking forward to utilizing it for my blogging needs. My anticipation was growing!
When you’re anticipating something, it helps to create a distraction. At that point, I needed a delicious distraction.
I’ve found it’s pretty impossible to stay focused on a desk or the need to change up our schedule (again) when slicing fresh ripe pears and infusing them with honey and cinnamon. It’s hard to stay frustrated when you’re baking up something that feels so earthy and calm. This tart boasts a fragrant scent of cinnamon and almond that is nothing short of tantalizing. For real. The homemade crust is sweetened with powdered honey and makes a crowning element to this easy rustic tart.
It happened to be the perfect distraction and the answer to all my desk woes. Which was a very great thing because that day, there was no desk. A few phone calls inquiring about the delivery and we were told it wouldn’t get to us for another few days. It’s all good, we have a pear tart. A delightful little pie filled with sweet flavored pears could keep our attention for a little while longer. When things fail, don’t fret. Make tarts!
Rustic Pear Tart
2 medium Firm Ripe Bartlett Pears, peeled and thinly sliced
1/2 Tablespoon Lemon Juice
1 Tablespoon Spelt Flour
1/4 cup Powdered Honey
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 teaspoon Pink Sea Salt
1/2 teaspoon Almond Extract
1 1/2 cups White Spelt Flour
1/2 teaspoon Pink Salt
2 Tablespoons Powdered Honey
1 1/4 sticks frozen diced Unsalted Butter
2-3 Tablespoons Ice Water
In a medium size bowl, drizzle lemon juice over pear slices. Add flour, powdered honey, cinnamon, nutmeg, salt and almond extract to the pears and mix. Set aside and preheat oven to 375 degrees.
In a food processor or large bowl, pour the flour, powdered honey and salt. Mix together.
Add the cubed butter slices and pulse until pea size crumbs begin to appear. Add the ice cold water while pulsing the mixture until the dough comes together. Add enough water so the dough isn’t crumbly, but does not become sticky.
On a floured surface, roll out dough into a rough looking circle, about a 1/4 inch thick circle. Place the dough circle on a parchment lined baking sheet. Spoon the pear mixture in the middle of the dough leaving a one and half inch boarder from the edge of the dough. Fan out the pears to create a decorative star like shape or simply dump the pears onto the dough for a truly rustic look. Pour any remaining mixture juices over the pears.
Gently fold all the sides of the dough in over the pears. The edges will not meet in the center of the tart. Bake the tart for 30-32 minutes, until the tart is lightly browned and bubbling. Let cool 10 minutes before cutting.