Imagine a dessert that transports you straight to the charming countryside of France with just one bite - a rustic, golden-crusted tart that marries the delicate sweetness of ripe pears with the mysterious, aromatic whisper of anise. This Pear and Anise Skillet Tart is not just a recipe; it's a culinary journey that promises to elevate your home baking from ordinary to extraordinary, transforming simple ingredients into a sophisticated dessert that looks like it was crafted by a professional pastry chef.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 ripe pears, sliced
- 1 teaspoon anise seeds
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/4 cup cold water
- 1 egg, beaten
- Powdered sugar for dusting
Instructions
- Prepare the pastry dough by combining the flour and sugar in a large mixing bowl. Add the chilled, diced butter and work it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Gradually add cold water to the flour mixture, mixing gently until the dough just comes together. Be careful not to overwork the dough. Form it into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
- Preheat the oven to 375°F (190°C). Toast the anise seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then crush them lightly using a mortar and pestle or the back of a spoon.
- Wash and core the pears, then slice them thinly into uniform pieces. Toss the pear slices with the crushed anise seeds to infuse them with flavor.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit a 10-inch cast-iron skillet or oven-safe pan.
- Carefully transfer the rolled dough into the skillet, allowing some overhang around the edges. Arrange the anise-seasoned pear slices in a circular pattern, overlapping slightly.
- Brush the exposed dough edges with the beaten egg, which will help create a golden, glossy finish when baked.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the pears are tender and slightly caramelized.
- Remove from the oven and let cool for 10 minutes. Dust with powdered sugar just before serving to add a delicate sweetness.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm, spiced pear tart.
Tips
- Choose the right pears: Select ripe but firm pears like Bosc or Anjou that will hold their shape during baking.
- Keep your butter cold: For the flakiest, most tender crust, ensure your butter is straight from the refrigerator and handle the dough minimally.
- Toast anise seeds carefully: Watch them closely when toasting to prevent burning, which can make them bitter.
- Create a beautiful presentation: Arrange pear slices in a circular, overlapping pattern for a professional-looking tart.
- Don't skip the egg wash: Brushing the crust edges with beaten egg ensures a beautiful golden-brown finish.
- Let it rest: Allow the tart to cool for 10 minutes after baking to let the flavors meld and the crust set.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
