Pressed-Crust Pear Tart

Pressed-Crust Pear Tart
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Serves 8| Hands-On Time: | Total Time:

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
  • large egg
  • 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

  1. Heat oven to 350° F.
  2. Butter a 14-inch rectangular tart pan and set aside.
  3. Combine the flour and baking powder in a medium bowl and set aside.
  4. 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.
  5. 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.
  6. 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 February, 2006

Nutritional Information

  • Per Serving
  • Calories 279Calories From Fat 39%
  • Fat 12g
  • Sat Fat 8g
  • Cholesterol 57mg
  • Sodium 20mg
  • Carbohydrate 42g
  • Fiber 3g
  • Sugar 24g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Red baking dish
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.

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