Not just a pretty good insult to hurl at someone, Boozy Pear Tart is an elegant dessert you'll want to make again and again over the fall and winter months.
Ingredients:
2 cups flour (I used gluten-free all-purpose)
1/4 cup melted butter
1/4 cup + 4 Tablespoons maple syrup
2-3 ripe pears
1 Tablespoon lemon juice
2 teaspoons cinnamon
A pinch of cardamom
Spiced rum or Stroopwafel liqueur
Preparation:
- Preheat oven to 350. Line the bottom of a small oven-safe dish with parchment paper, and spray the sides with nonstick cooking spray. I used a shallow, oval casserole dish (9 inches x 7 inches x 2 inches deep).
- Combine flour, melted butter and 4 Tablespoons syrup until blended. Pour into dish and press into bottom and up the sides, evenly. Prick all over with a fork and bake the crust for about 15 minutes, until golden.
- Cut the pears in quarters, core them, and thinly slice. Peel if you wish (I left them unpeeled). Toss in a bowl with the rest of the syrup, cinnamon, lemon juice and cardamom. Mix to coat and let sit for 5-10 minutes.
- Arrange the pear slices on the crust -- overlapping, like fallen dominoes. Save the leftover syrup mixture in the bowl!
Cook & Serve:
- Bake the pear tart for 25 minutes. Remove from oven and drizzle with the leftover syrup mixture.
- Bake an additional 20 minutes, or until pears are tender when poked with a fork and crust is browned.
- Remove from the oven and drizzle with 2 Tablespoons of spiced rum or Stroopwafel liqueur.
Cool the tart. Drizzle with warm caramel sauce and top with ice cream or whipped cream.
Little Backstory:
You might ask why this cooking blog means so much to me. Because while making this pear tart, the smell of cardamom puts me right back at 7 years old, in my Finnish grandma’s warm Duluth kitchen while she kneads coffee-bread dough and we talk. Just a sniff of one spice. Cooking is wonderfully powerful. I'd love for you to feel that, too.
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