I was looking for an apricot tart recipe and came across this recipe -- the comments about the crust caught my eye, so I decided to use this recipe, only using fresh apricots instead of pears. I added 1 tsp almond flavoring with the jam & lemon juice. Also sprinkled toasted sliced almonds over crust before placing cut apricots. I forgot the cinnamon but it wasn't missed. The end result was an apricot tart that was exactly what I was craving! The crust has wonderful flavor and texture. It is such a simple recipe. It's a keeper -- just change the fruit for a different tart. I served this with Sweet Cream: 1/2 C sour cream, 2 tsp brown sugar mixed together and chilled for 2 hours before serving.
Pressed-Crust Pear Tart
Photo: Beatriz Da Costa
Yield: Makes 8 servings
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Amount per serving
- Calories: 279
- Calories from fat: 39%
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 57mg
- Sodium: 20mg
- Carbohydrate: 42g
- Fiber: 3g
- Sugars: 24g
- Protein: 3g
- 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)
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.
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