Pear Tart

From Woman’s Day

Photo by Jonny Valiant

Active time: 30 minutes

Total time: 1 hour 30 minutes

Makes 8 servings

1 cup all-purpose flour

1/4 tsp. baking powder

1/4 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 1 Tbsp. sugar

1 large egg

1/2 tsp. almond extract (optional)

4 Bosc or Bartlett pears

1/4 tsp. ground cinnamon

1/4 cup apricot jam

1 Tbsp. fresh lemon juice

1. Preheat oven to 350°F. Coat 9- to 10-inch tart pan with removable bottom with nonstick cooking spray and set aside. In medium bowl, whisk together flour, baking powder, and kosher salt.
2. In large bowl with mixer, beat butter and 1/2 cup sugar until light and fluffy; beat in egg and almond extract (if using). Reduce mixer speed to medium, and gradually add flour mixture, mixing until fully incorporated (dough will be very soft).
3. Using small spatula, spread dough evenly into bottom and up sides of tart pan. With floured fingers, even out sides of crust, if necessary (you will need to continue to flour your fingers while pressing).
4. Peel, core, and cut each pear into 1 1/2- to 2-inch wedges. Arrange 1 ring of pears with tips pointing toward center and slightly overlapping them on top of dough. Top with another ring, working in opposite direction. Sprinkle with cinnamon and remaining 1 tablespoon sugar. Bake 65 to 75 minutes, or until crust is golden brown and pears are tender. Cool 1 hour.
5. In saucepan, combine jam and lemon juice. Cook, stirring, over medium heat until jam has melted. Gently brush jam mixture over entire tart.