Friday, September 19, 2014


It is early evening and the sun is dipping throwing the most lovely
rays on the pear tart I just pulled from the oven.

I confess to tossing moderation aside and snapping a spectrum of pictures
just because I could not get enough of this show-stopping creation.

Looks rather difficult to make, does it not?
I have seen many photos of this pear-wonder and because it looks a
bit on the involving side, this is the first time I have made one.
Happily, I found that it comes together in only three easy steps!

Prepare and line a pie plate or tart pan with pastry.
Spread with a thin coating of apricot jam ... that is step one.

Step two is stirring together the filling and spreading it over the jam.

Step three is arranging sliced ripe pears over filling in a pretty spiral pattern.
For an enhanced fruit flavor be generous with the amount of pears.

Pop into the oven and 45 minutes later, you have this colorful
celebration tart.  
Celebration because it was made by hand .. and because the first bite
delivers every tasty sensation you anticipated.

I love this tart!


1¼ cups all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1/3 cup butter
1 tbsp. shortening
4 to 5 tbsp. ice water
½ tsp. vinegar
apricot jam, warmed to spreading consistency

Blend dry ingredients; cut in butter and shortening until mixture is crumbly using 
your fingers or a food processor.  Combine water and vinegar; sprinkle half the water
over flour mixture.  Toss gently with a fork.  Add enough water until all flour mixture is 
moistened and dough holds together.  Wrap dough in plastic wrap and chill for 30 minutes.
On a floured surface, roll dough into a 12-inch circle.  Line a 9-inch tart pan or pie plate
with dough; trim and flute edge. Spread thin layer of jam, about 2 tbsp., on bottom of tart shell.
Refrigerate while preparing filling.

½ cup butter, softened
1/3 cup sugar
2 eggs
¼ tsp. almond extract
1 cup almond meal (also known as almond flour)
1 tbsp. all-purpose flour
½ tsp. salt

Beat butter and sugar together until fluffy; add eggs and flavoring and beat until
thoroughly combined.  Stir in almond meal, flour and salt. 
Spread evenly over apricot jam in tart shell.

3 large ripe, peeled and cored Bartlett pears
Thinly slice pears and arrange in a spiral pattern over the filling.
Bake in preheated 375 degree oven for 40 to 45 minutes or until golden brown.
Remove from oven and brush with apricot jam while still warm.
Yield: 6 to 8 servings

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