Fruit Medieval Tarts

During the Middle ages,  a town had a miller that everyone took their wheat grain to to make flour. There was one oven that everyone then baked all their goods in. It was a communal affair. Housewives would bring dough that they had prepared to the baker, who would bake it. This was a one-time deal, so they did as much as possible at one time. This tart was made from the leftover ingredients after all the baking was done. All amounts are done to taste.


  • 4-5 pears. Medium-ripe pears are the best. Apples may be substituted, but must be peeled. I have also made this with fresh peaches and it was divine.
  • 1 pkg commercial rolled pie dough (2 crusts); or two home-made pie crusts
  • Rosemary (about 1 teaspoon for each)
  • Basil (about 1 teaspoon for each)
  • Nutmeg (about 1/4 teaspoon for each)
  • Cinnamon (about 1/4 teaspoon for each)
  • Salt & Pepper to taste
  • Sugar or Honey (about 1 teaspoon of sugar or 1 tablespoon of honey)
  • Olive oil (About 1 teaspoon for each)


Cut the tops and bottoms of the pears to have a flat surface for coring. Core pears with an apple corer, or cut in halves, vertically, then quarters, then eighths. You will have to remove the centers that contain the seeds if you don't core them. I usually reserve a couple of tops for centers.You can make your own pie dough or buy a commercial rolled kind.  I use tart/quiche pans with removable bottoms. I have also used pizza pans in a pinch. Roll out the pie dough, sprinkle with a little bit of flour, turn over and place on baking pans. Roll edges over or under, whichever you prefer. It will make a nice edge. Place a pear top in the center.  Arrange pear slices in a circular motion until filling the whole pie.

Slowly add olive oil. You don't have to cover every surface. Add the rest of the ingredients to taste.

Bake in a 400°F oven until dough is golden brown. Cut with a pizza cutter.

Serve by itself, with ice cream, whipped cream or anything else you want to add to it.



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