California Winter

Baking is my guilty pleasure, so when I recently acquired an amazing new cookbook, Love Bake Nourish I had to try a recipe right away. I was inspired by the photos of the pear tart and did my own spin on it. I did french pastry dough (my weakness) instead of a wholesome pie crust, which came out great.

French Pear Tart

3 Asian pears
1/2 lemon
1 cup maple syrup
1 tablespoon cardamon
1 tablespoon cinnamon
1/2 tablespoon ginger

Thinly slice pears, in a large mixing bowl drizzle lemon and maple syrup over raw fruit and let sit for 5 minutes. Then combined spices with pears and use your hands to mix together. Bake pears for 5 mins to make then tender. While your pears are in oven roll out pastry dough onto baking sheet and paint on a thin layer of melted butter. Then arrange pears in a beautiful circle. Close edges of dough around pears, paint another layer of butter and sprinkle with cardamon garnish. Bake at 400 for 10 mins and then 375 for 15-20min. Comes out a golden brown. Enjoy!

French Pastry Dough

2 cups whole wheat pastry flour
1/2 teaspoon Himalayan crystal salt
1 tablespoon sugar
1 stick unsalted butter
1/2 cup ice water

Place flour, salt, and sugar in food processor. Mix for 5 seconds. Then add melted butter and mix for another 5 seconds. With the mixing running add in ice cold water. Pour batter onto waxed paper and knead into a ball. Let chill in refrigerator for 1 hour. Roll out thin.

California Winter