The pear is a lovely fruit, elegant and juicy in its perfection, but not without flaws. Pears are a fruit that ripen off the vine and are generally sold rock hard, meant to ripen on your counter top. The problem is, every time a shopper picks up a pear and squeezes it, the touch leaves an invisible bruise that ripens along with the fruit. As the pear ages, the wear and tear begins to show.

This is why I prefer to bake with pears instead of waiting on their fleeting moment of ripeness (in which they are satisfactorily eaten out of hand). It is better for pears to be firm when you cook with them. This way they hold their shape and texture instead of turning to mush.

The idea for this dessert was born from my inability to make a decision. I was torn as whether to make a pie or a crisp and as life is currently teaching me how to make each situation a win/win, the thought to combine the two proved to be a superb solution.

I have a small area of counter space so made 6 individual tarts as the small portions of dough are easier to roll out. This could also be made into one large tart, in which case you would increase the baking time.

The crumble topping works in two ways. One, it protects the fruit from drying out while baking, and two, it makes the dessert extraordinary. Crunchy, buttery, and sweet, along with a scoop of cinnamon ice cream, this is a flawless fall treat.

Individual Rustic Pear Crumble Tarts
Serves 6

These are best the day they are made, as the crust is not as flaky or crisp on day two.

Crust
Courtesy of The Best of Baking

2 tablespoons sour cream (I used Greek Yogurt, worked fine)
2 tablespoons ice water
1 cup unbleached all-purpose flour
1/4 cup fine stone-ground yellow cornmeal
2 teaspoons sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2 inch pieces

Stir together the sour cream and water in a small liquid measuring cup. Set aside in the refrigerator.

In a food processor, process the flour, cornmeal, sugar, and salt until combined, four 1 second pulses. Scatter half of the butter pieces over the flour mixture and process to cut the butter into the flour mixture until the butter is the size of small peas, about four 1 second pulses. Scatter the remaining butter over the flour mixture and pulse to cut the butter into the flour mixture until most of the butter is incorporated and some pea size bits remain. While processing, pour the sour cream mixture through the feed tube until the dough just comes together around the blade, about five 1 second pulses. Turn the dough onto a sheet of plastic wrap, flatten into a 6 inch disk, wrap tightly, and refrigerate at least 2 hours or up to 2 days before rolling.

Filling

3 pears, about 3 cups, peeled, cored, and sliced thin
2 teaspoons sugar
1/2 teaspoon freshly grated ginger (optional)
1/4 teaspoon cinnamon
juice of 1/2 lemon

Place pears in a medium sized bowl. Add sugar, ginger, cinnamon, and lemon and toss to combine. Allow to sit for 10-15 minutes so pears release some of their juices.

Crumble Topping

1/4 cup flour
1/4 cup brown sugar
1/4 cup granola (I used ginger flavored granola)
3 tablespoons unsalted butter, melted.

In a small bowl, combine flour, brown sugar and granola. Add melted butter and stir with a fork until mixture is wet and crumbly.

Assembly

Preheat oven to 400. Remove dough from refrigerator and divide into 6 equal portions. Work with one piece of dough at a time, keeping other pieces refrigerated until ready to use. Form dough into a rough disk and place on a floured sheet of parchment paper. Roll out into a 6-7″ circle, cut parchment to just fit around circle and place back in the refrigerator. Repeat with other pieces of dough and refrigerate for 20 minutes.

Working with 1 section of dough at a time, remove from the refrigerator and fill with 1/2 cup pear filling, draining extra juice from pears. Fold the dough up and around the filling until the dough is crimped and sealed. Place on rimmed baking sheet in the refrigerator and repeat with remaining pieces of dough. Chill another 30 minutes.

Brush the dough with water and sprinkle crumble topping evenly over tarts, pressing gently to adhere. Bake until the crust and topping are a rich golden color, about 30 minutes. Serve right away, or store on a cooling rack for a few hours and reheat in a 350 oven for 15 minutes before serving with ice cream.