If you have a dinner party coming up, or just feel like baking something sweet and seasonal, here is a recipe for pear and honey tart that is just perfect with Cinnamon Lehua Honey! We recommend using Bosc pears, but all pears ‘pair’ well with Cinnamon and Lehua!
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 tsp raw sugar
- pinch of salt
- 1/4 cup cold unsalted butter, chopped into pieces
- 2 Tbsp buttermilk (or regular milk with 1 tsp lemon juice mixed in)
- 3 to 4 Tbsp ice water
- 3 medium Bosc (or other variety) pears, peeled and cut into 1/4 inch slices
- 2 tsp lemon juice
- 1 Tbsp corn starch
- 2 Tbsp Organic Cinnamon Lehua Honey
- 1 Tbsp raw sugar
- In a medium mixing bowl stir or whisk together flours, 2 tsp sugar, and salt.
- Add butter and cut the butter into the flour using two knives, a pastry cutter, or pulse in a food processor, until you have a coarse texture. In a small bowl or cup combine the buttermilk and water, then slowly add it to the flour mixture, stirring with a fork.
- Form the dough into a 4-inch round with your hands, wrap in plastic wrap, and chill for 30 minutes.
- Meanwhile preheat your oven to 425°F and grease an 8 inch pie dish.
- Prepare the pears (peel, core, and slice them) and place in a mixing bowl. Toss the pears with the lemon juice to prevent browning. Then mix in cornstarch, honey, and sugar, until pears are evenly coated.
- Lightly flour a surface and rolling pin, and roll out the dough until it is 9 or so inches in diameter. Transfer the dough to your pie pan. Place the pears into the middle of the dish and spread evenly, leaving a 2-inch border of dough. Then fold the dough edges over the pears to create a crust that holds the filling in, pinching together the dough every couple inches to hold in place.
- Place the pan on a foil-lined baking sheet and bake at 425° for 15 minutes. Then reduce the heat to 350°F and bake for another 40 minutes, until the pears are completely cooked through and the crust starts to turn golden.
- Remove from heat and let cool slightly; serve warm or at room temperature. (The leftovers also make a tasty breakfast treat!)