Pear Tart
Crust:
1 1/3 c all-purpose flour
3 tbsp sugar
¼ tsp salt
7 tbsp cold butter cubed
2 to 3 tbsp cold water
Filling:
¾ c sugar
¼ c all-purpose flour
grated lemon peel from one lemon
½ to ¾ tsp ground cinnamon
4 medium ripe pears, peeled and sliced
1 tbsp butter
½ c silvered almonds
Glaze:
¼ c powdered sugar
1 ½ tsp milk
¼ tsp vanilla extract
In a food processor, combine the flour, sugar, salt and butter till crumbly. Put in a bowl and add just enough cold water to form a ball. Roll out and place in a tart pan. If you don’t have a tart pan, you can place it on a pizza stone and when finished fold the edges up to form a two-inch lip around the outside.
In a bowl combine the sugar, flour, lemon peel and cinnamon and mix. Add the sliced pears to toss to coat. Arrange pinwheel style around the tart pan. Sprinkle almonds on top and dot with butter. Bake at 375 degrees for 45 to 50 minutes until bubbly or golden brown. Mix the glaze and pour over the warm tart. Yield 8 to 10 servings.
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