Pressed-Crust Pear Tart

Beatriz da Costa

Serves 8 Hands-On Time: 20m Total Time: 1hr 05m

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
1 cup all-purpose flour, plus more for your fingers
1/4 teaspoon baking powder
1/2 cup sugar, plus 1 1/2 tablespoons
1 large egg
2 to 3 Bosc pears, peeled, halved, and cored
1 1/2 teaspoons ground cinnamon
1/4 cup apricot jam
1 tablespoon fresh lemon juice
whipped cream (optional)

Directions

Heat oven to 350° F.
Butter a 14-inch rectangular tart pan and set aside.
Combine the flour and baking powder in a medium bowl and set aside.
Using an electric mixer, cream the butter and 1/2 cup sugar at high speed in a large bowl. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft.
Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.
Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.

By Kate Merker, February 2006

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Quick Tip

If you don’t have a rectangular tart pan, you can use a round one. The tart can be prepared and stored at room temperature, loosely covered with foil, up to 1 day in advance.