Seckel Pear Tart with Cardamom Blueberry Butter
Use Cardamom Blueberry Butter or any good homemade fruit butter to make this scrumptious fall pie.
- 1 Rolled Pie Crust
- 5 Seckel Pears
- 8 oz Mascarpone Cheese
- 2 tsp Turbinado Sugar
Cardamom Blueberry Butter
- 12 cup Fresh Blueberries
- 2 cup Cane Sugar
- 2½ tsp Ground Cardamom
- 1½ T Grated Fresh Ginger
- ½ Lemon
For the tart:
- Preheat oven to 375F.
- Roll pastry dough out on floured board to about a 12 inch circle. Fit into an 8-inch tart pan with a removable bottom, allowing pastry to overlap sides. Use a knife to cut away any pastry that overlaps the edge of the pan.
- Spread mascarpone cheese over bottom of crust evenly.
- Top with 2 cups Cardamom Blueberry Butter or other fruit butter.
- Place pear halves cut-side down on blueberry butter.
- Sprinkle pears with 1 teaspoon raw sugar. Bake about 30 minutes, or until blueberry butter is hot and bubbly, crust is a deep golden brown and tops of pears are starting to brown. Remove from oven. Let cool on a rack about 30 minutes to serve warm. This tart is also delicious served at room temperature.
- Cut into wedges and sprinkle remaining raw sugar on top of each serving to add just a bit of crunch to each bite.
For the Cardamom Blueberry Butter:
Sterilize jars, lids and rings. Carefully lift jars out of the water and set aside on a clean, dry surface.
Puree blueberries in a food processor until smooth. (You may need to do this in batches.) Pour into a large stockpot along with sugar, cardamom, ginger and lemon juice and rind. Stir well to combine. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer about 1 hour or until the mixture is dark and smooth. Stir frequently.
Spoon blueberry mixture into the sterilized jars, leaving 1/4-inch head space. Carefully place the lids and rings over the jars, twisting until just firmly sealed.
Bring water bath back to a rolling boil and then using tongs, place jars into the water for 15 minutes. Remove jars from the bath and place on a dry, clean towel to cool for at least 24 hours. Enjoy those popping lids—that's a good sign!
Check the seals to ensure they've stuck 24 hours later. Makes 7 cups.