Coffee Cake- Pear Tart Pastry

Posted by on Aug 20, 2010 in Recipes | Comments Off

For years I sliced the pears as shown below and did a pinwheel inside of the pastry. This time I cut the pear in half, cored it and placed it cored side down. Made for a nicer presentation and faster to do. I’m sold!

 

Pear Tart

 

Coffee Cake- Pear Tart Pastry
 
Author:
Serves: 8-10 servings
Prep time:
Cook time:
Total time:
 
Ingredients
Crust:
  • 1⅓ 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
Instructions
  1. In a food processor, combine the flour, sugar, salt and butter till crumbly.
  2. Put in a bowl and add just enough cold water to form a ball.
  3. 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.
  4. In a bowl combine the sugar, flour, lemon peel and cinnamon and mix.
  5. Add the sliced or halved, cored pealed pears and toss to coat.
  6. Arrange pinwheel style around the tart pan.
  7. Sprinkle almonds on top and dot with butter.
  8. Bake at 375 degrees for 45 to 50 minutes until bubbly or golden brown.
  9. Mix the glaze and pour over the warm tart. Yield 8 to 10 servings.