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Pressed-Crust Pear Tart

Photo: Beatriz Da Costa
Yield Makes 8 servings


  • 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
  • 1 cup all-purpose flour, plus more for your fingers
  • 1/4 teaspoon baking powder
  • 1/2 cup sugar, plus 11/2 tablespoons
  • 1 large egg
  • 2 to 3 Bosc pears, peeled, halved, and cored
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup apricot jam
  • 1 tablespoon fresh lemon juice
  • 1 Whipped cream (optional)

Nutrition Information

  • calories 279
  • caloriesfromfat 39 %
  • fat 12 g
  • satfat 8 g
  • cholesterol 57 mg
  • sodium 20 mg
  • carbohydrate 42 g
  • fiber 3 g
  • sugars 24 g
  • protein 3 g

How to Make It

  1. Special Equipment: 14-inch rectangular tart pan

    Heat oven to 350° F. Butter a 14-inch rectangular tart pan and set aside.

    Combine the flour and baking powder in a medium bowl and set aside.

    Cream the butter and 1/2 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.

    Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.

    Tip: If you don't have a rectangular tart pan, you can use a 10-inch round tart pan. The dessert can be made up to 2 days in advance, covered, and kept in the refrigerator.