rustic pear tart (lower sugar)

sokygal avatar
By Tere G.
from Here, KY

This is my version of a lower-sugar rustic tart made with fresh pears, spiced with warm cinnamon and a smidge of nutmeg. It's sweetened with a brown sugar substitute and just a half of a tablespoon of real maple syrup, but the flavor is just delicious!

serves 6-8
prep time 30 Min
cook time 23 Min
method Bake

Ingredients For rustic pear tart (lower sugar)

  • 1/4 c
    brown sugar substitute/replacement
  • 1 Tbsp
  • 1 tsp
  • a pinch
    freshly grated nutmeg (sm.)
  • 1 pinch
    salt (sm.)
  • 3 c
    thinly sliced fresh pears
  • 1 tsp
    lemon juice
  • 1/2 Tbsp
    maple syrup
  • 1 sheet
    puff pastry, thawed
  • 1 sm
  • 1 tsp
  • 1 tsp
    softened butter to dot top

How To Make rustic pear tart (lower sugar)

  • 1
    Gather and prep ingredients. Preheat oven to 400 degrees F.
  • 2
    In a small bowl, mix together the brown sugar substitute, cornstarch, cinnamon, nutmeg and salt; set aside.
  • 3
    Add lemon juice and maple syrup to sliced pears; gently stir to mix.
  • 4
    Add brown sugar and cornstarch mixture; stir gently to combine well; set aside.
  • 5
    Lightly dust a 2 foot length of parchment paper with flour.
  • 6
    Slowly and carefully unfold one sheet of puff pastry onto the parchment. Lightly dust rolling pin with flour.
  • 7
    Use rolling pin to roll out pastry in all directions until it is increased in size by about 2 inches.
  • 8
    Place the parchment with the pastry onto a baking sheet.
  • 9
    Spoon pears into the middle of the pastry; fold edges of pastry up over the pears, overlapping as you go around (I usually just fold the corners back toward the outside after I've folded them in, but you can just cut them off if you prefer.)
  • 10
    In a small bowl or cup, mix together the egg and water; brush egg wash over all exposed pastry.
  • 11
    Dot the top of the pears with a teaspoon of butter.
  • 12
    Bake at 400 degrees F for 20 -25 minutes, depending on your oven, rotating pan after the first 10 minutes.
  • 13
    Cool in the pan on a wire rack for about 15 to 20 minutes before cutting.
  • 14
    Especially good served warm with ice cream or sweetened whipped cream. Cover and refrigerate leftovers.