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Pear Tart

  • Written by Karin Hopper

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Pear Tart

Do you want to impress without the effort?  This is the dessert for you.  The key ingredients for this recipe are a nice quality tart pan and the almond extract.  It is a simple recipe that delivers on the flavor and the impression.

1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup plus
1 Tbsp sugar (reserve)
1 large egg
1/2 tsp almond extract
4 Barlett pears
1/4 tsp ground cinnamon
1/4 cup apricot jam
1 Tbsp fresh lemon juice

Pre-heat oven to 350°F. Spray with cooking spray, a tart pan (9 or 10 inch) with removable bottom.  In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until light and fluffy; beat in the egg and almond extract. Reduce mixer speed and slowly add the flour mixture, until fully incorporated (dough will be soft).

Spread the dough evenly into the bottom and up the sides of the tart pan. Use floured fingers or a floured cup and even out the crust.
Peel, core and cut each pear into 1 1/2- to 2-in. wedges. Arrange pears (slightly overlapping) in a circular pattern with tips pointing toward center. Repeat in the opposite direction. Sprinkle with the cinnamon and remaining sugar.
Bake until the crust is golden brown and the pears are tender, 65 to 75 minutes. Let cool for 1 hour.

In a saucepan, heat the jam and lemon juice. Cook, stirring constantly, until the jam is melted. Brush the jam mixture over the tart.

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