Let the more experienced cook tackle the pastry; though it's not difficult, the novice may be better off making the pear filling.

Recipe by Cooking Light October 2000

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Randy Mayor

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare the pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

  • Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.

  • To prepare filling, combine the pears and remaining ingredients; toss gently. Spoon filling into prepared crust. Bake at 375° for 45 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 20 minutes.

Nutrition Facts

228 calories; calories from fat 30%; fat 7.6g; saturated fat 4.8g; mono fat 2.3g; poly fat 0.4g; protein 2.4g; carbohydrates 39.1g; fiber 2.1g; cholesterol 21mg; iron 1.6mg; sodium 153mg; calcium 21mg.
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