What could you not love about a buttery pecan crust piled high with honey sweetened fresh blueberries? Basically nothing.
This dessert is a riff off of this fresh blackberry pie that we make every summer. I really love both recipes because the filling is a combination of fresh and cooked fruit, giving it this juicy, not too sweet flavor that I can’t get enough of. If you happen to get your hands on a whole bunch of really good blueberries, this recipe will not do you wrong. Make sure to chill this tart before you serve it; it’s much better cold. Top with whipped cream to make it really divine.
HONEY-SWEETENED BLUEBERRY PECAN TART
For the crust:
- 1/2 c. toasted pecans, finely chopped
- 3/4 c. all purpose flour
- 1/4 tsp. salt
- 5 tbs. cold butter
- 3 tbs. honey
- 1 tbs. water
Combine the flour, salt, and pecans in a mixing bowl. Work the butter into the flour with a fork. Add the honey and the water and bring the dough together into a ball using your hands. Press the dough into the bottom of a 9″ tart pan. Chill in the freezer for 30 minutes.
Preheat the oven to 350 degrees and bake the crust until golden brown and aromatic, 15-20 minutes.
While the crust is in the oven, cook the filling.
Ingredients for the filling:
- 5 cups of blueberries, divided
- 1/2 c. honey
- 1/2 tsp. lemon zest
- 1/2 c. water
- 2 1/2 tbs. instant tapioca (or cornstarch is fine too)
- 1 tbs. butter
In a medium saucepan, combine 2 c. blueberries with the honey, water, lemon zest, tapioca, and butter. Mash the blueberries with a potato masher to release some of the juices. Bring everything to a boil. Cook until the mixture has visibly thickened, then remove from heat and fold in the remaining three cups of blueberries.
Pour the prepared filling into the cooked pie crust and then chill in the refrigerator for a few hours before serving.
So, I canned a bunch of pears back in September. (Recipe here). Now that it’s February it’s really sinking in how delicious they are.Out of all my canning projects from 2013, they’re one of my favorites. Before they were ever in jars, these pears were some of the best I’ve ever tasted. Ever! They were grown right in Redwood Valley by a lovely couple that I met at the farmers market a few years ago. (They’re basically the embodiment of the kind of fruit I want to be preserving all the time). A lot of the time we just eat them out of the jar, but I needed to take a dessert to a friend’s house yesterday and whipped together this tart with some of them. An almond crust combined with sliced canned pears and a rich vanilla custard (with eggs from our chickens!) made for a really lovely tart that tastes delicate and luxurious at the same time. This recipe is a combination of a couple recipes: the crust is an adaptation from Deborah Madison’s nut crust in Vegetarian Cooking for Everyone, p. 695 and the filling is based off of this pear tart recipe from Williams Sonoma.
PEAR ALMOND TART
Cook Time: 1 hr.
For the Crust:
- 1/2 c. slivered almonds, roughly chopped
- 3/4 c. flour
- 1/4 tsp. salt
- 3 tbs. sugar
- 5 tbs. butter
- 2 tbs. water
For the Filling:
- approximately 6 canned pear halves
- 3 medium eggs
- 2/3 c. sugar
- zest from 1 lemon
- 1/2 tsp. vanilla
- 1/4 c. heavy cream
- 3 tbs. flour
- 2 tbs. butter, melted
Combine the almonds, flour, salt, and sugar in a mixing bowl. Cut in the butter with a fork. Add 2 tbs. of water and use your hands to form the dough into a ball. Press the dough into a 9″ tart pan.
Preheat the oven to 350 degrees. Put the crust into the freezer for 15 minutes to firm up, and then bake in the oven for 10 minutes.
While the crust is baking, prepare the filling:
In the bowl of a stand mixer, whisk the eggs until they’re frothy. Add in the sugar, lemon zest, vanilla, heavy cream, flour and butter. Mix to combine everything thoroughly. Slice the pear halves into 1/4″ thick slices. (Depending on the size of your pears, you may need slightly more or less to cover the tart shell with a layer of pears.)
After the crust has cooked for ten minutes, take it out of the oven. Raise the oven temperature to 400 degrees. Arrange the pear slices to make an even layer covering the crust. Pour the custard mixture over the top of the pears. Put the tart in the back in the oven and bake for 30 minutes, until the filling is set and golden brown.
Note: I served this tart after it had fully cooled. I’m not sure how it would be still hot; I think the custard sets a bit while it’s cooling.