We have a giant pear tree, and awhile back, I posted one pear tart recipe, which was really, really tasty.  But for Thanksgiving, I wanted to do something a little different, since I already had made a pecan pie, and the previous tart had more of a “pie” type crust.

Homemade Pear Tart - II

Instead of using a traditional crust, I made this with the same patisserie dough that was featured in my homemade croissants (a/k/a the most delicious things known to man).   To make this recipe, you’ll want to start the process of making the same dough as the croissants.  Make that recipe all the way up to the point where you roll out the dough into a rectangle and are about to start cutting the dough for shaping.

Then:

1. Trim the four sides of the dough with a pizza or pastry wheel to even out the sides and make them straight.
2. Trim two strips of identical widths from both sides of the long end of the tart dough and two from the short end of the tart dough.  Set aside.
3. Repeat.  So that you have four long strips and four short strips in total.
4. Then, stack them on top of their corresponding sides in the dough, as illustrated below.  No need to use egg wash to keep the pieces together.  Just press a little and you’ll be fine.

Stack the strips along the sides to create a slightly raised edge

As you can see, I just placed it on some parchment and a cookie sheet, and it was ready for the pears!

Then, using the recipe for my previous pear tart, fill the inside with your sliced pears and seasonings.

Fill the center of the pear tart

Bake at 350 about 15-20 minutes or until golden and the pears are soft, but firm, not mushy.

Enjoy the pear goodness!