Name: Cinnamon-Pear Rustic Tart
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 servings
Ingredients: 2-1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup cold butter, cubed; 8 to 10 tablespoons ice water; FILLING:; 2 tablespoons butter; 8 medium ripe pears, peeled and thinly sliced; 1-1/2 teaspoons ground cinnamon; 1/3 cup apple cider or juice; 1/4 cup packed brown sugar; 1 teaspoon vanilla extract; 1 tablespoon coarse sugar

I was lucky enough to spend the holidays with my husband's family in Montana. I loved the rustic simplicity of each dish we tasted, especially this rustic pear tart my mother-in-law made. —Leah Waldo, Jamaica Plain, Massachusetts

Ingredients

2-1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter, cubed

8 to 10 tablespoons ice water

FILLING:

2 tablespoons butter

8 medium ripe pears, peeled and thinly sliced

1-1/2 teaspoons ground cinnamon

1/3 cup apple cider or juice

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1 tablespoon coarse sugar

Instructions

1 In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight.

2 Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly.

3 On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.

4 Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.