Tag Archives: Zest

Pear and Meyer Lemon Tart

Looking for a Thanksgiving dessert idea to serve alongside a pumpkin pie? Try a pear tart.  This recipe showcases the tasty fall fruit along with the zest and a slice of a lovely Meyer Lemon.

For the Crust:

2 cups flour

5 tablespoons granulated sugar

1/8 teaspoon baking powder

1 1/4 sticks chilled unsalted butter

1 egg, beaten

Iced water

For the Filling:

4 pears (I like Green Anjou)

7 tablespoons granulated sugar

2 tablespoons unsalted butter

5 tablespoons apricot preserves

1 Meyer Lemon


Preheat the oven to 400 degrees.  Mix the flour, sugar and baking soda in a large mixing bowl.  With a sharp knife, cut the butter into small cubes and add to the dry ingredients.  Rub the pieces of butter and the dry ingredients together with your fingers until the butter is broken into tiny pieces.  Make a well and add the egg and drizzle in the iced water.  Begin to knead the dough quickly into a ball.  Add more iced water until the dough is just wet enough to form a ball. Wrap the dough in waxed paper and chill for several hours until it is firm.

On a lightly floured surface, roll out the dough and add flour to prevent the dough from sticking to the rolling pin and the work surface.  Roll the dough until it is about ¼ inch in thick and large enough to cover the bottom and sides of a tart pan.  Prick the crust with a fork in several places to prevent the bottom from bubbling.  Pre-bake the crust in the middle level of the oven for about 10 minutes.

Remove the crust from the oven and prepare the filling. Peel and cut the pears into thin slices.  Sprinkle halt the sugar in the bottom of the crust.  Arrange the pears over the sugar in a decorative pattern.  Sprinkle on the rest of the sugar and dot with 2 tablespoons of butter.

Bake at 400 degrees for about 35 to 40 minutes until the fruit is golden and the crust is lightly browned.  Remove the tart pan and place it on a cooling rack.  Heat the preserves in a saucepan over medium low heat until thick enough to coat a wooden spoon.  While still warm, spread the preserves on top of the tart using a pastry brush.

Top with the zest and a slice of a Meyer Lemon, the sweet citrus treat that is so refreshing this season.

Happy Thanksgiving!

Pear Tart

Concord Grape and Ricotta Pie

Everyone remembers enjoying Concord grape juice and peanut butter and Concord grape jelly sandwiches as a child.  Although these are two of the most comforting ways to appreciate the sweet yet tart grape now available in farmers’ markets, there are so many other preparations – chutneys, jams, pies…

I detected the unmistakable fragrance of Concord grapes at a farm stand this weekend and could not resist buying a bunch.  As I still had some ricotta in the refrigerator from recent ravioli making, I decided on a Concord grape and ricotta pie.


3 eggs

1 pound ricotta

1/4 cup sugar

Pinch salt

1/2 teaspoon vanilla

3/4 cup Concord grapes, halved and seeded

Zest of one lemon

Ricotta Pie Batter

Preheat the oven to 350 degrees, and grease a 9 inch tart pan or pie dish.  Whisk the eggs in a large mixing bowl, and then mix in the ricotta, sugar, salt and vanilla.  Fold in the grapes and lemon zest.  Pour and smooth the batter into the tart pan, and bake for about 40 minutes until the top is golden brown.  Garnish each slice with additional grape halves and lemon zest.

Concord Grape Pie

Drop a few grapes into a glass of Prosecco to celebrate autumn with this Concord grape dessert.