YIELD: 8 SERVINGS
This fruity concoction is pretty and delish! I recommend red raspberries as they look so beautiful against the amber-colored pears. The tart is easy to prep, and it has a silky custard texture that will make you yearn for a second slice!
Directions
Preheat oven to 400°F.
Prepare the piecrust as directed and chill in refrigerator for 30 minutes.
Roll out in between two sheets of parchment paper to about ¼ inch thick.
Flip over onto an 8-inch tart shell and press dough into the pan, trimming any excess.
In a medium bowl, whisk together the besan, cornstarch, sugar, and salt.
Rinse the berries and dredge them in the flour mixture to evenly coat.
Remove and set aside.
Toss the sliced pears into the mixture as well and then rustically (no fancy pattern needed) arrange the pears and berries into the tart shell.
Top with an even layer of turbinado sugar.
Bake for 35 to 40 minutes, or until crust is golden brown on the edges.
Store in airtight container in refrigerator for up to 2 days.
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Ingredients
½ recipe Flaky Classic Piecrust
⅓ cup besan/chickpea flour
3 tablespoons cornstarch
⅓ cup sugar
½ teaspoon salt
1 cup red raspberries or other berry
2 medium pears, peeled, cored, and sliced
⅓ cup turbinado sugar
