2
Oct

Love and Romance – Tarts

   Posted by: anj68   in Dairy Free, recipe, Vegetarian

September 14 and 15, 2013 was love and romance weekend at the Minnesota Renaissance Festival. We played things up a wee bit and make two types of tarts and made a few other dishes too! Keep in mind that these are for two separate tarts (not combined) and you will want to divide up the crust in half to make two separate items. *Dairy free and Vegan substitutions are offered below

Pear Tart made September 15, 2013

Pear Tart made September 15, 2013

Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbsp granulated white sugar
1/2 cup unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces (for a dairy free option, I use clarified bacon fat and for a vegan option I use coco butter)
1/8 to 1/4 cup ice water

Pear Filling:
3 medium pears
1 tbsp lemon juice
1/8 tsp ground cinnamon
2 tbsp raw sugar

Raspberry Filling:
2 cups fresh raspberries
2 tbsp granulated white sugar
2 tbsp powdered sugar
1 tsp of fresh orange zest

Pear Tart DirectionsRaspberry Tart made September 14, 2013


Directions for the Pears: Core the pears and cut into 1/4 to 1/8-inch slices. In a large bowl toss the pear slices with the lemon juice.

Arrange the pears in a in a sunburst on the crust dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even. Sprinkle with the cinnamon and raw sugar.

Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

Raspberry Tart Directions:
Place raspberries stem side down until filled in and sprinkle liberally with the raw sugar and orange zest. Bake at 450 until the raspberries crust is done. Dust with powdered sugar before serving.

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This entry was posted on Wednesday, October 2nd, 2013 at 3:00 pm and is filed under Dairy Free, recipe, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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