Wallachian Pear Tart (Valašský hruškový frgál)
Valašský hruškový frgál Say it: VAH-lash-skee HROOSH-koh-vee FUR-gahl
Valašský frgál is a large, thin Wallachian yeast tart from the eastern Czech Republic, traditionally baked on a round sheet and topped with pear, plum, quark or poppy-seed filling. This version uses grated pears cooked down with cinnamon and a buttery crumble. The dough is soft and slightly sweet, the edges crisp, and the topping jammy rather than wet. Frgály are sold at markets and baked for family gatherings, sliced into wedges and eaten with coffee or tea.
Wallachian Pear Tart (Valašský hruškový frgál)
Valašský hruškový frgál
Pronounced VAH-lash-skee HROOSH-koh-vee FUR-gahl
- Serves
- 8
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the pear filling
For the streusel
For finishing
Method
Warm the milk to 110°F (43°C). Stir in the yeast and 1 tsp of the sugar; let stand 5–10 minutes until foamy.
In a large bowl, whisk the flour, remaining sugar, salt and lemon zest. Add the yeast mixture, egg and softened butter; knead 8–10 minutes until smooth and elastic, adding a little of the measured flour only if the dough is sticky. Cover and let rise 60–75 minutes until doubled.
For the filling, combine the grated pears, sugar, lemon juice and cinnamon in a saucepan. Cook over medium heat, stirring often, for 15–20 minutes until thick and glossy and most of the liquid has evaporated. Stir in the breadcrumbs and cool completely.
Make the streusel by rubbing the flour, sugar, cinnamon and cold butter together with your fingertips until coarse crumbs form. Chill until needed.
Punch down the dough and roll it on a lightly floured surface (using some of the measured flour) into a 13-inch (33 cm) round, about 1/4 inch (6 mm) thick. Transfer to a parchment-lined baking sheet and prick the base all over with a fork.
Spread the cooled pear filling over the dough, leaving a 1-inch (2.5 cm) border. Fold the border up over the filling, pleating and pinching it into a rustic rim, then brush the rim with beaten egg. Scatter the streusel over the filling.
Let the tart rest 20–30 minutes while the oven heats to 350°F (175°C).
Bake 25–30 minutes until the crust is golden and the filling bubbles at the edges. Cool on the sheet 10 minutes, then transfer to a rack; serve warm or at room temperature.
Regional variant: Plum frgál (švestkový frgál)
Omit the pear filling and cook 2 lb (900 g) pitted plums with 1/3 cup (70 g) sugar and 1 tsp cinnamon until thick, or use 2 cups (600 g) plum povidla. Spread over the dough, top with streusel and bake as directed.
Cook's notes
- Cook the pear filling until a spoon leaves a clean trail; wet filling makes the dough soggy.
- Keep the dough soft but not sticky, adding flour only if it refuses to pull away from the bowl.
- For a crisper base, slide the tart, still on parchment, onto a preheated baking sheet before baking.
Serve with
Strong coffee, tea, or cold milk.
Make ahead and storage
The tart keeps covered at room temperature for 2 days; warm slices in a 300°F (150°C) oven. The pear filling can be cooked up to 3 days ahead and refrigerated.
