Pear Tart

In Eulalia!, the pear tart has a latticed top crust and is served with meadowcream.


1/2 cup flour (whole wheat pastry flour, white wheat flour, whole wheat flour, or oat flour)
1/2 cup rolled oats
1/2 tsp. salt
1/4 cup cold butter, cubed
2 Tbls. cold water

Preheat oven to 400 F.

Mix flour, oats, and salt. Cut in the butter until it's crumbly. Stir in the ice water 1 tablespoonful at a time, then press together into a ball. Wrap in plastic wrap and refrigerate or freeze to make it harder.

Roll out the crust between two pieces of plastic wrap or waxed paper. Press into a pie or tart pan. Prick bottom with a fork. Bake for 5 minutes, then let cool completely.

1/4 cup brown sugar
2 Tbls. flour
1 cup sour cream
1 Tbls. fruit juice
1/8 tsp. ground cloves
3 cups of pears, cored and sliced thinly

Reduce oven to 350 F.

Mix flour and sugar well. Stir in sour cream, fruit juice, and cloves. Mix well and spread most of it into the cooled crust, reserving about 1/3 cup. Lay pear slices over the cream, then spread the remaining cream on top. Bake for 30-40 minutes until crust is brown and cream is bubbling. Serve warm or cool.