See Also: Desserts · Pies and Tarts
Pear Tart
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is also wonderful with a piece of dark chocolate off to the side of each serving along with a small glass of vintage port. For a sensual Valentine's dessert, shape the crust into a heart shape.
1 cup unbleached all purpose flour, sifted or lifted
2 tablespoons sugar
pinch of fine sea salt (try lavender infused sea salt)
1/4 cup unsalted butter, softened but not melted
1 egg
3-4 firm but ripe pears
1/2 cup sugar
pinch of fine sea salt
1/4 cup best quality fruity honey
pinches of lavender, if desired
In food processor with steel chopping blade in place, combine flour, sugar, and salt. Whirl to blend. Add butter and egg and blend just to form a ball. Chill about 30 minutes. Preheat oven to 350 degrees. On lightly floured work surface, roll out dough into a round about 1/8 inch thick. Transfer to a parchment lined or a non-stick baking sheet with sides. Roll up and crimp the edges to shape a free-form circular tart shell with a rim about 1/4" high. Make a decorative trim with any excess dough, if desired. Peel the pears, core them, and slice them evenly. Arrange the slices in circles, overlapping as you go. Sprinkle with the sugar and salt. Bake 40-50 minutes, or until both pears and pastry are browned. Gently brush the honey over the pears, warming it first if necessary. Sprinkle with just a bit of lavender, if desired. Using the super transporter, slip the tart onto a platter, slice, and serve.
Recipe created 1998-10-27.
