4 Ingredient Cinnamon Pear Tart
I mentioned in a recent post I was trying to get better at baking so here I am, back with a baking recipe! My inventory of baking recipes is limited but there are a few worth trying, especially in the fall. Early last month I made a Pumpkin Loaf with Caramel Drizzle that is the epitome of a fall dessert, with all the cinnamon, allspice, cloves and maple syrup. If you want something simpler and quicker, my Small Batch Blueberry Orange Muffins will take less than 20 minutes and are sure to fill any warm baked goods cravings you may have.
Although it would be amazing if I could be the next vegan Martha Stewart, sadly I am not. I did cheat a little and used an "accidentally vegan" pre-made pastry dough to make the crust for this tart. Trust me, though, we all have better things to do than make our own pastry dough - do you know how painstakingly long that actually takes?
Instead, I'm using the Pepperidge Farms Pastry Puff Sheets. One package contains two pastry puff sheets. You may be concerned about the dough overly rising because it's pastry puff and that's what it naturally does, but don't worry. This puff pastry dough comes out perfectly flakey and crispy, perfect for complimenting the pears, not overpowering their flavor.
- 3 large Bartlett pears
- 1 tbsp cinnamon
- 1 sheet Pepperidge Farms Pastry Puff Dough
- 2 tbsp agave nectar
- Preheat oven to 400 degrees, Fahrenheit.
- Place pastry dough into a 9" pie dish, pressing the dough against the sides. Take extra pieces that hang over the edge and add to patches where dough is scarce. With a fork, pork holes in the bottom of the dough to help with heat distribution.
- Slice all pears very thinly. Place the larger pieces in an outer most circle around the perimeter of the pie dish. Repeat with a middle circle, overlapping each pear and circle layer, and use the smallest pieces for the center circle.
- Sprinkle the cinnamon and drizzle the agave over the placed pears evenly. Place the pie dish in the oven and let cook for 20 minutes.
- After 20 minutes, remove from oven and allow to cool for about 5-10 minutes. Serve immediately with (dairy-free or not) vanilla ice cream. This is a great sweet breakfast treat, too!