Ingredients

• 1 large ripe but firm pear, peeled and thinly sliced
• 1 teaspoon p all-purpose flour, divided, plus additional for dusting
• 2 tablespoon sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/3 cup whole-wheat pastry flour
• 1 tablespoon cold unsalted butter
• 2 tablespoon walnut oil, or canola oil
• 1-2 tablespoon cold water

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Cooking Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.

Step 3

Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.

Step 4

Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

Step 5

Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.

Step 6

Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.