“MY MOM MADE A LOT OF REALLY GOOD MEALS, she was a professional chef, after all. This tart reminds me of my mom since it is her special recipe she would make for Thanksgiving when Bosc pears are in season. The unique blend of sweet-pear, tangy-peppercorns and fresh basil create something totally unique, just like my mama, Lucy.
Thanks for shining your light and teaching me that it’s okay to do things a little differently, that unexpected zest is the spice to life.”
– Raelina Kirston, Haiikuu
Variety will change the flavor, you can adjust to what’s in season or what’s available to you. Bartlett pears = sweeter and softer tart // bosc pear would be the go-to.
Raspberry Infused Cannabis Butter
1-2 grams of cannabis
2 tablespoons of dried raspberries
10 of butter (two and a half sticks)
Pink Peppercorn Tartan
4 bosc pears, peeled and sliced to .5cm slices
1 tsp. Pink Peppercorns
½ stick butter or butter substitute
1 tsp. Honey (optional)
Thinly sliced basil
Raspberry Cannabis Infused Chocolate Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces sticks chilled Cannabis and Raspberry Infused Butter
For Raspberry Infused Cannabis Butter
Fill LEVO pod with cannabis (depending on desired potency) with s dried raspberries. Add 10 oz butter to the reservoir, taking care to make sure pod is submerged. Set time at 2.5 hours and 175F to infuse. Once finished, dispense chilled 8 oz infused butter to add to crust recipe.
For Pink Peppercorn Tartan
1. Make crust night before to chill. We recommend this chocolate crust recipe. Substitute the 2 sticks of butter for 8 ounces Raspberry Infused Cannabis Butter
2. Butter up a pan and place your pink peppercorns into the pan
3. Place pears in a circle starting from the center and moving outwards, placing the pear slices in a domino-fashion around the pan.
Pro-tip: the prettier you make this look, the better it’s going to come out.
4. Drizzle honey on the pears at the end
5. Roll-out the crust and place on top of your pears
6. Gently pat down the crust around the edge of the pan/baking dish/cast iron so that the crust is supporting the edge
7. Fold down any extra crust into the edge
8. Bake 400°F for 35-40 minutes
9. Let the tart cool for 10-15 minutes while the juices and flavors settle.
10. When you’re ready to serve place a plate over the pan and gingerly flip the tart onto the pan. You want to do this fast and with confidence or else you might ruin your pie.
11. Once your tart is on the plate, add a sprinkle of sliced basil to the top and serve.
Image via Jennifer Pallian