I don’t normally post two days in a row. But yesterday, instead of making Sunday dinner, I was writing a blog post about a pressed-crust pear and plum tart that I’d recently made and loved. By the time I got downstairs to start making dinner I was in a big rush and all I could think of was the tart.
So as soon as I’d put the main course into the oven, I abandoned my plans for making oatmeal date squares and decided to make the tart again – this time version 2.0 since I didn’t have enough plums or pears for the first version.
The thing I love about this, besides the fact that it’s delicious, kind-of-sophisticated and healthy, is that it is so simple. There’s no rolling involved. You simply press the dough into the pan with floured hands. And then you cover it with fruit and pop it in the oven. It’s not overly doughy or overly sweet. Tart. Like the name. It takes ten minutes from the time you start to the time you put it in the oven. Then for the next half hour while it cooks – you can have a glass of wine in front of the fire. At least, that’s what I did.
I liked this version even better than the first. And I liked the first one a lot.
This would be nice for Thanksgiving or Christmas. You can vary the fruit you use – according to what’s in season and what you have on hand. And it’s equally good for dessert at dinner or brunch, or eat the leftovers for breakfast with coffee – I can vouch for how good that is.
Pressed-Crust Cranberry, Pear and Plum Tart
1/2 cup butter
1/2 cup white sugar
1 large egg
1 cup flour
pinch of salt
2 large ripe pears, washed and sliced, skins on
1 large plum, washed and sliced, skin on
1 cup frozen cranberries
2-3 tbsp Demerara or turbinado sugar (or substitute regular brown sugar)
whipped cream and or Greek yoghurt to garnish
Heat oven to 350 deg F. Butter a large tart tin, a spring-form pan, or a large glass pie plate.
Cream the butter and sugar. Add the egg and beat until well mixed. Gradually add the flour and salt, stirring to combine. The dough will be somewhat soft. Press the dough into the buttered tart tin with floured hands.
Arrange the pear and plum slices in concentric circles on top of the dough. Scatter the cranberries over all. Press gently into the dough but don’t submerge the fruit. Sprinkle with the raw sugar.
Bake for about 30 minutes or until crust is golden. Let cool at least slightly before serving.
Serve with whipped cream and or thick Greek yoghurt.
22 thoughts on “pressed-crust tart take 2”
thank you & truly it is so simple!
Wow this is stunning.
Thanks Amanda – it’s SO ridiculously easy. Honestly. And so good for breakfast this morning! 😉
Looks beautiful! Love the colors the fruits add to the tart 🙂
Thanks – and I agree. I’ll make this over and over because it just could not be easier. Version 3.0 – apples and blackberries!
I love the simplicity of this. I’m absolutely adding this to my already over-the-top thanksgiving lineup.
I love the sound of an over-the-top Thanksgiving lineup. Good for you – what could be more important? Early happy Thanksgiving to you!
Beautiful, I love press in crusts. So easy!
I know – feels like cheating doesn’t it?! 😉
Oh! I love this one too. Ok. Looks like I will be making two, yesterday’s and today’s. I think today’s I will make for Thanksgiving. It is beautiful Lindy and I like the way you operate. A glass of wine in front of the fireplace while it is baking.
Absolutely beautiful. Love this… I think I need to make this one for Thanksgiving… ❤
The colours are fan-tas-tic!
thanks Maria – and you are also fan-tas-tic! xo
This Pie looks amazing!
Thank you! 😉
Lindy, this is so beautiful!!!!
What a pretty tart to present to guests at the Thanksgiving table.
wow, finger licking good dessert…
the fresh fruits made me not feeling guilty to eat that!
Thank you! 😉