Rustic Pear Tart - whole wheat flour

Method

• In the bowl of a food processor fitted with the bottom blade, add the whole wheat flour, 3/4 cup all-purpose flour, and the salt and pulse 3 to 4 times to combine.
• Add in the diced cold butter, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger, and pulse at 3 to 4 second intervals for 6 to 10 times until the mixture resembles sand.
• Add in the butter milk and pulse until a dough ball forms.
• Remove from the food processor onto a lightly floured board.
• Roll the dough into an oval, approximately 16 by 14 inches.
• Rough edges are okay, but you can trim decoratively if desired.
• Transfer to a silicone or parchment lined baking sheet.
• In a small bowl, combine the remaining 2 tablespoons flour, sugar, and the remaining spices and mix well.
• Toss this flour mixture with the pears, gently coating.
• Pile the pear mix in the center of the tart dough, leaving a 3 to 4-inch border, and then fold the edges up and around the pears, leaving an opening in the center.
• Crimp any breaks in the dough.
• Place the baking sheet with tart into the refrigerator for 20 minutes.
• Preheat the oven to 350 degrees F.
• Brush with the melted butter and sprinkle with the turbinado sugar.
• Place in the oven and bake for 1 hour.
• Remove, allow to cool.
• Serve at room temperature with ice cream or whipped cream.