Pear and Blackberry Tart

by Betsy Carnie

This is an upside-down tart. Try to time it so that it will be finished just before the guests arrive for dinner.

Ingredients

  • Crust
  • 1 cup pastry flour
  • 1 stick frozen butter
  • 1/4 cup ice water
  • Filling
  • 3 pears
  • 1/4 stick butter
  • 1/4 cup sugar
  • 1 pinch of salt
  • Topping
  • ½ cup of blackberries
Pear and Blackberry Tart

Elizabeth Cecil

Serve the Pear and Blackberry Tart on a cutting board in the center of your table. Finger food!

Preheat oven to 350˚F.
For the crust, put one cup of pastry flour in a big mixing bowl. On a box grater (or something similar), grate the stick of frozen butter into the flour and mix with a fork. I find this is a very effective way to cut butter evenly into flour for this kind of pastry. Add the ice water and mix gingerly with a fork. Press the dough into a flat disc about six inches across and refrigerate.

For the filling, quarter the pears and remove the cores. Melt the butter in a 10-inch cast-iron pan and sprinkle evenly with sugar. Lay pear quarters peel-side up with the stem-ends all pointing to the center of the pan. Heat on the stove top over medium heat for about 10 minutes, until the sugar butter sauce begins to turn golden. Remove from the heat and flip the pear quarters onto their other cut surface, still keeping the peel side up. Return to heat for about five more minutes to caramelize this side of the pears. While the pears are caramelizing, roll out the crust.

Fold it in half once and roll once, then fold it in half again and continue rolling out into a ten-inch disc.

When the pears are caramelized and the sauce browned lightly, carefully place the crust over them and put the pan in the oven for about 40 minutes. Cool for 5 minutes, then place a cutting board (or plate) over the top of the pan. Holding the pan and board together tightly, carefully turn it over and lift off the inverted pan. Replace any pears that fall out of their niches, scrape any remaining caramel to drizzle over the upside-down tart and sprinkle with salt. Cool for at least an hour. Top with fresh blackberries, slice, and serve.