Rustic Pear Tart

This easy, free-form tart can be made with homemade or store-bought pie crust. 3 medium pears

1 tablespoon lemon juice 1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons light brown sugar 1⁄8 teaspoon ground cinnamon 1 store-bought or homemade pie crust

1 teaspoon honey 1⁄4 teaspoon boiling water

Instructions: Heat the oven to 425 degrees and prepare the filling. Peel the pears, core them and cut them into 1⁄4-inch slices. In a large bowl toss the pear slices with the lemon juice.

Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside. On a lightly floured surface, roll the pie crust into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper. Draping the dough over the rolling pin, transfer the dough to the prepared baking sheet.

If the dough breaks at all, patch it up with your fingers. Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling.

It will only cover the pears partially and does not need to be even. Bake the tart for 15 minutes, and then, keeping the tart in the oven, reduce the oven temperature to 350 degree and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

White the tart bakes, stir together the honey and boiling water in a small bowl to make a glaze. When the tart is done, remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

Makes 6 servings