Bosc Pear Tart

This recipe was inspired one Fall Sunday afternoon. My work in the private chef space keeps me cooking most days of the week, but rarely for my family. On Sundays that I’m home, I really like to try and create or test a new recipe for us all to enjoy together.

I love the use of ginger, just a little bit, in this dessert. It enhances the flavor of the Pears so much and is a subtle difference from the traditional apple/cinnamon combination, we’ve come to associate with Fall.

The more experience I have in cooking, the more I am coming to understand how each specific ingredient is key for creating the perfect dish. And for reproducing ‘family favorite’ or ‘signature’ dishes that taste the same every time.

I think in the past I’ve written my recipes very inclusively, hoping to make them feel accessible to all. My desire has been, for example, that no matter what variety of pear you maybe have in your pantry, you could find this Tart accessible.

Having said that, do really feel this Tart is best made with Bosc Pears. These Pears are crisp, but very juicy and lend themselves beautifully to the slow, gentle cooking that comes with this dessert.

This Tart uses my classic pastry crust, the recipe is linked for your convenience.

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OK on to the recipe!

Hope you enjoy making this and eating it with those that you love !

Ingredients:

One pie crust recipe

(this will be enough for two Tarts, so either double the pie filling and make two, or tightly wrap 1/2 of your dough in plastic wrap and stored in the fridge for up to a week)

4 Bosque pears

1/4 cup grass fed butter

1/3cup organic raw sugar + more for sprinkling

1/4 cup all purpose flour

1 teaspoon cinnamon

1/2 teaspoon ginger

Juice and Zest of 1 lemon

Method:

Finely slice the pears and put them in a large bowl with flour, sugar, spices, and lemon zest. Give all of that a good toss until the dry ingredients fully coat the Pears.

Next, melt the butter with the lemon juice together and pour that over the pears and toss again to coat.

Roll out your pie crust into a circle - the crust should be about a quarter inch thick or less.

Pile the Pears in the middle, making sure to spread to an even layer for consistent cooking.

Fold the sides of the Tart over the outer half inch of Pears.

Sprinkle the whole Tart with more raw sugar, making sure to get it on the crust 🤍

Place in the oven at 375 for 20 minutes. Check, rotate, and cook until golden brown and you can see the butter and sugar bubbling around the Pears.

Allowed to cool for 10 to 15 minutes before eating, and serve with whipped cream, cheese, or ice cream