Some like it hot, orange juice that is… okay, a very limited few “some”, me included. The way it soothes as it rushes down your gullet and the way it warms up every part of your body is pure comfort. It is just like a wonderful dessert!
Warming orange juice eliminates the acidity, and leaves only the smooth sweet taste of a freshly squeezed orange. But! let’s be clear: it must be piping hot! It must be so hot that you can’t even drink it. When you stir it, steam must escape between the swirls of foaming orange liquid. Then you wait. You wait just until it’s cool enough that it won’t burn your mouth, but still hot enough that it may just sear the flavor onto your throat and tongue.
I like it hot all year round, but especially when I’m sick, such as the case today. So…, while I’m resting and stocking up on Vitamin C and trying to get better for this weekend, I’ll share with you a fresh pear tart I made last weekend.
My Mother-In-Law has a gorgeous pear tree in her garden which produces the most deliciously pleasant yellow pears you have ever seen. I’ve been kissing pear juice all summer, making jams, fresh smoothies, and this beautiful pear tart.
I was also quite excited when I learned this month’s SHF theme was: Tasty Locavore Treats! (i.e. treats created from locally produced items) hosted by Mmm, Tasty. Not only would I have the perfect opportunity to showcase these tempting fresh pears, but our friends were coming to visit from Portland and so I had double the perfect opportunity to make the tart.
We feasted on this pear beauty while walking along the beach at the Great Salt Lake, after a savory breakfast at Ruth’s Diner (I recommend the Eggs Florentine) and a rejuvenating hike up Mill Creek Canyon, but before a drive up to Park City and a trip down the Alpine Slide. We had so much fun during their visit! In fact, I’m sure that is why I am sick now, just sick and forlorn that they are gone! You are welcome back anytime, and please do come back!
Pretty Pear Tarte
4 oz cream cheese
¼ cup butter
¼ powdered sugar
1 cup flour
Cut butter and cream cheese into crust with a pastry blender until crumbly
Add enough water to form a moist dough and knead briefly forming a ball
Roll out thinly onto floured surface
Line tart pans with crust
8-10 pears peeled, cored, and thinly sliced
1 cup sugar
1 tablespoon cinnamon
Zest from one lemon
2 teaspoons vanilla extract
Stir all ingredients together until pears saturate and dissolve sugar
Pour evenly into tart pans, fill until even with lip of pan
Cover filling with dough
Brush tops of crust with whisked egg
Bake at F350° for 30-45 minutes, until filling begins to bubble and crust is browned
Makes one 9″ tart and 3 mini tarts, or one 11″ tart