Pear Tart
Try serving this with softened vanilla or cinnamon ice cream, or with cinnamon whipped cream. To make the latter, whip some heavy cream with a pinch of cinnamon. You can serve the tart warm or at room temperature. Wrap in plastic and keep overnight at room temperature. Or refrigerate for longer storage.
Yield
8 servingsPrep
20 minCook
20 minReady
60 minIngredients
1/2 cup (1 stick) softened, unsalted butter
1/2 lemon, use juice
1 pound pears, cored and sliced 1/2 inch think
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 tablespoons sugar, used seperately
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
Ingredients
1/2 cup (1 stick) softened, unsalted butter
1/2 lemon, use juice
1 pound pears, cored and sliced 1/2 inch think
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 tablespoons sugar, used seperately
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
Directions
Butter a 9 inch pan. Squeeze half the lemon juice over pears.
In a small mixing bowl, whisk together flour, baking powder, and salt.
With an electric mixer, cream ½ cup butter and 1 cup sugar on medium until light and fluffy, about three minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together.
Spread in pan, wrap, and chill for at least 20 minutes.
Preheat oven to 375℉ (190℃) while filling is cooling. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.
In a bowl, mix 2 tablespoons of sugar with cinnamon. Sprinkle this over pears. Bake for 45 to 55 minutes or until edges are golden and center is set.
