In a large heavy bottom Dutch oven, heat butter over medium-high heat. Add sliced pears and cinnamon. Cook and stir for a couple of minutes. Stir in apple juice and brown sugar.
Bring to a boil. Reduce heat to a simmer and cook and stir until thickened, about 7-9 minutes.
Add a bit more apple juice if the sauce gets too thick. Remove from heat, stir in vanilla and allow to cool.
Preheat oven to 375°.
On a lightly floured surface, roll dough into a 14" circle. Transfer to a parchment paper-lined baking sheet.
Spoon pear filling over pastry. Spread filling out to within 2" of edge. Fold pastry edge over filling and squeeze together to make a pleat every two inches. Brush folded pastry with cream and sprinkle with coarse or sanding sugar.
Bake until crust is golden and filling is bubbly, about 45-50 minutes. Allow to cool slightly before moving tart to a cooling rack.
Move it with parchment in place. Serve warm with vanilla ice cream or whipped cream.
Nutrition
Nutrition Facts
Rustic Pear Tart
Amount per Serving
Calories
364
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
11
mg
4
%
Sodium
156
mg
7
%
Potassium
336
mg
10
%
Carbohydrates
66
g
22
%
Fiber
8
g
32
%
Sugar
38
g
42
%
Protein
3
g
6
%
Vitamin A
189
IU
4
%
Vitamin C
10
mg
12
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.