Rating: 4 stars
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Kate Merker
Recipe by Real Simple November 2007

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Beatriz Da Costa

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

279 calories; calories from fat 39%; fat 12g; saturated fat 8g; cholesterol 57mg; sodium 20mg; carbohydrates 42g; fiber 3g; sugars 24g; protein 3g.
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