I love fall food. I love the change of seasons and getting to wear sweaters again. Of course, as I type this, it’s 80 degrees here in my corner of New England. Not exactly hot apple cider weather. But that’s okay. It will be soon and I can still feel the change inside myself—weather cooperation or no! It’s the internal season change that feels exciting. It’s something new. Change is in the air.
I always feel this way in the fall, but this year particularly so, as my 5-day-old baby slumbers next to me as I type. Yes. Big change. I think people who live in New England have to be folks who thrive on change—at least to some degree. The seasons mark time for us. And we need something to be cranky about to keep our reputation up. We’ll whine about the snow and cold and then when summer comes we’re all in a tizzy about how hot it is and how we can’t wait for fall.
Well, fall is begun and I have a great recipe to share to kick off the season!
We’ve gotten some FABULOUS pears from our CSA farm. We usually get more than we can eat before they start to spoil, so I tend to cook half of them up in different ways. My son loves apple-pear sauce, so we make a lot of that. We add them to salads, of course. A little goat cheese and roasted walnuts—YUM! And here is one of my favorite pear recipes ever. EH-VER. I could eat one of these babies everyday, I think.
Have at it and let me know what you think!
Adapted from Martha. Eaten in our house every fall at least twice.
2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour, plus more for dusting
1/2 cup plus 1/2 tablespoon sugar
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 Bosc or Red Bartlett pear
1/8 teaspoon ground cinnamon
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto baking sheet. With lightly floured fingers, pat dough out into a flat circle—about 8â€.
3. In medium bowl, combine 1/4 cup sugar with lemon juice. Cut the pear in half lengthwise; core leaving skin on. Cut lengthwise into 1/4-inch-thick slices. Add to lemon-juice mixture and coat well. Place slices in strainer to drain liquid.
4. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1/2 tablespoon sugar. Dust with cinnamon. Bake for about 25 to 30 minutes or until golden.