A little bit of sweet, a little bit of tart, and a whole lot of buttery goodness! A crumble tart you won’t ever forget.
How excited are you Fall has officially smacked us in the face? And I mean this literally! You simply cannot walk the streets without having the wind blow your hair in every direction and with the current rain, plan to bring a spare umbrella because I’m almost sure, it will get flipped inside-out. Or in my case, the wind Gods decide to pull it right from my hand leaving me to scratch my head thinking (in the most PG way possible), “did that really just happen” as I sadly watch it tumble and buckle down the street right before my eyes. Yup, that’s life. Isn’t it fabulous!
Yet despite the current wet breezy weather, I am truly happy its hoodie season because getting cozy in my usual oversized hoodie under a blankie is what I look forward to on most days. I would however, have preferred if Summer graced us with a slow exit instead of leaving abruptly. Or maybe I missed this “gradual” change from being at home sick with the common cold for the past week.
On lighter news, today I’m back to feeling like my normal self. Thank goodness because I have so many exciting activities lined up for you during the month of October. With giveaways (almost 2 per week) coming, don’t go too far! Now on to this delicious tart…
Know what I love the most about this dessert? If you guessed the crumble, you’re absolutely right! I love the coarse uneven texture the crumble gives. It has a subtle butter flavor yet brings much to the table when biting into the fresh sweet pears and tart raspberries. With my all-butter pie crust, this is to die for! Picking up more buttery flavor, it’s heaven at first bite.
Try saying no to seconds on this tart. I bet you can’t. ;-)
- 1 ½ cups all-purpose flour (I used Bob’s Red Mill Unbleached White All-Purpose Organic Flour)
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, diced and chilled
- 3-5 tablespoons cold water
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
- ¾ cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon lemon or orange peel
- 1/3 cup granulated sugar
- 2 ½ tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 2 medium pears, sliced
- 1 cup fresh or frozen raspberries
- In a medium bowl, whisk flour and salt. Toss in diced butter and coat with flour mixture.
- Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add 3 tablespoons of water and continue to cut in and mix the pastry dough. Add an additional tablespoon of water at a time; continue to mix until dough leaves the sides of the bowl and becomes one cohesive mass of dough.
- Shape pastry dough into a flattened disk and cover with plastic wrap. Chill in refrigerator for 30 minutes.
- Meanwhile, in a small bowl mix all crumble ingredients together; set aside. Note: it is normal for the crumble to become one mass.
- In a large bowl, whisk sugar, cornstarch and cinnamon. Toss in to coat the sliced pears and raspberries; set aside.
- Heat oven to 425 degrees F.
- On a lightly floured surface, roll pastry dough out in the shape of a rectangle about 6 inches x 15 inches. Gently place dough in a 4x15-inch tart pan with a removable bottom and press pie crust evenly to fill the bottom and sides of pan. Use remaining pastry scraps to fill in any gaps or tears.
- Layer pear slices over the crust and sprinkle raspberries over the layered pears.
- Break the crumble topping into small and medium pieces and sprinkle evenly over the filling.
- Bake for 35 to 40 minutes or until fruit begins to bubble and crumble topping is golden brown in color.
- Allow tart to cool in its shell for 30 minutes before removing the removable bottom. Serve warm with a scoop of vanilla ice cream or serve at room temperature. Best stored in refrigerator for up to 4 days. ENJOY!
Pastry dough can be fitted for a 9-inch round tart pan. Follow directions the same as above.
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