Rating: 3.5 stars
356 Ratings
  • 1 star values: 44
  • 2 star values: 83
  • 3 star values: 60
  • 4 star values: 71
  • 5 star values: 98

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Beatriz da Costa

Recipe Summary

hands-on:
20 mins
total:
1 hr 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • 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.

Nutrition Facts

279 calories; calories from fat 39%; fat 12g; saturated fat 8g; cholesterol 57mg; sodium 20mg; carbohydrates 42g; fiber 3g; sugars 24g; protein 3g.
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