Pear Tart

In a food processor, combine

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  • 2 cups all purpose flour
  • 1 tbsps. confectioners sugar
  • pinch salt
  • 1 egg yolk
  • 2 tsps. lemon juice
  • 2 tbsps. cold water
  • 1 stick butter that is cold and cubed

Process until it almost comes together using a bit more water if necessary

Remove dough, wrap in plastic and refrigerate about 15 minutes.

Remove dough from refrigerator and roll out and fit into a 8″ tart pan with shallow sides and removable bottom (can also use a springform pan or a pie plate)

Take 3 bosc pears and peal them, remove the seeds and any fibrous bits.

Arrange pears on the crust in the pan, with the narrow sides to the center

In another bowl, combine:

  • 1 egg
  • 2 tbsps. confectioners sugar
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • pinch ginger
  • grated rind of 1 lemon
  • 1 cup sour cream

Blend this very well and pour over pears in pan – spread to fill in gaps

In a food processor:

  • 2 tbsps. flour
  • 3 tbsps. brown sugar
  • 1/4 tsp cinnamon
  • 1/2 stick cold butter cubed

Process until lumpy but not a paste.

Sprinkle this over the pears in the pan

Bake at 400 for 25-30 minutes until filling is set and pastry is light brown.

Remove and cool slightly.  Serve warm or at room temperature with whipped cream or ice cream


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