It’s not very often that I’m faced with an excess of fruit lying staring me in the face, leaving me wondering what to do with it. When it does happen, I’ve found the best way to use it up is to convert it into a dessert of some sort. After all, how many people do you know who would say no to dessert?
This time around the culprits were some pears. I’m the only one at home who likes to eat them as fruit. Despite knowing this, I have a tendency to come home from the market with about half a dozen of them during the season! Don’t blame me for not being able to resist them calling out to me from the crates at the market. I always tell myself that I can finish all of them but the truth is that I never get around to it.
I was in the mood to bake a pie or tart of some sort and thought I’d use the pears in it. I had been wanting to bake a pressed crust tart for a while and decided to try that out. I don’t know the origin of this sort of a tart crust but it’s an easier way of making it. Unlike most other tarts or pies where you make the dough, chill it, then roll it out and line the tart tin with it, here you make the dough and then press it into the pan. That’s it as far the crust goes.
You can make this Pressed Crust Tart with a variety of fruit so pick your choice of fruit, pears in my case, and press them down into the crust and bake. As the tart bakes, it will puff up a little around the fruit. My pears were a little firm so I poached them first before baking them into the tart.