Put the crust in the freezer to chill for a half hour. Fit the dough into the edges and then trim off the excess dough leaning over the top. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. If you’re heading to the farmers' market or even the supermarket, look for pear varieties like brown Bosc pears, for example, which are sweet but firm for baking, or green Anjou pears which are better for eating raw. Prepare the pte brise crust: Roll the crust dough out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
I had very ripe red bartlett pears and peaches that were even more ripe, so I. Not to mention, pears can be used in both sweet and savory recipes-just like apples! Whether you're looking for a fall dinner idea (like honey bourbon pear pork chops) or a Thanksgiving dessert (like Ree Drummond's scrumptious pear crisp), here are the best pear recipes for every occasion. The buttery, crumbly crust complements the flavorful creamy filling perfectly. After all, pears are just as sweet and comforting, and you can get them by the bushel once the weather turns cool. But the unsung hero of fall fruits-pears-deserve some attention, too. Of all the fall recipes, many folks tend to think of apples: savory apple recipes, apple cinnamon recipes, and tons of apple desserts.
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