Monday, November 21, 2016

Pear Tart

Fall is a time for fresh pears of all kinds.  I picked up some to make a tart twice.  Sweet ripe pears are hard to resist eating on their own.  The tart dough is easy to make since it's all made in a food processor.



Pear Tart

Tart Shell ~
1 ¼ cups flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla
Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.

Let the tart cool for 15 minutes.  While that is going on, melt 1/2 cup butter and allow to cool slightly.
When cool, stir in ~
1/2 cup sugar
1/4 cup flour
2 large eggs
1/2 tsp cinnamon

Skin and slice three pears and lay in a circular pattern on your tart crust.  Pour butter mixture evenly over the top.  Return to the oven and bake for an additional 50 minutes.  Allow to cool.  Sprinkle some powered sugar on top.