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
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
- 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 or halved, cored pealed pears and 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.
