- 1/2 c (1 stick) unsalted butter, plus more to grease the pan, at room temperature
- 1 c all-purpose flour, plus more for your fingers
- 1/4 t baking powder
- 1/2 c sugar, plus 1 1/2 T
- 1 large egg
- 2 to 3 Bosc pears - peeled, halved and cored
- 1 1/2 t ground cinnamon
- 1/4 c apricot jam
- 1 T fresh lemon juice
- Whipped cream (optional)
- 14-inch rectangular tart pan
Pressed Crust Pear Tart
I’ve made this three or four times and it’s always a success. I usually pull it out for holidays and everyone’s wowed. The only special piece of equipment needed is a tart pan with a removable bottom.
Heat oven to 350 degrees.
Butter a 14-inch rectangular tart pan and set aside.
Combine the flour and baking powder in a medium bowl and set aside.
Cream the butter and 1/2 c sugar at high speed in the large bowl of an electric mixer. 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 and brush gently over the entire tart. Serve with whipped cream, if desired.
Real Simple, November 2007