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Pear Tart

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Recipe

Try serving this with softened vanilla or cinnamon ice cream, or with cinnamon whipped cream. To make the latter, whip some heavy cream with a pinch of cinnamon. You can serve the tart warm or at room temperature. Wrap in plastic and keep overnight at room temperature. Or refrigerate for longer storage.

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

1/2 cup (1 stick) softened, unsalted butter
1/2 lemon, use juice
1 pound pears, cored and sliced 1/2 inch think
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 tablespoons sugar, used seperately
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon

Ingredients

1/2 cup (1 stick) softened, unsalted butter
1/2 lemon, use juice
1 pound pears, cored and sliced 1/2 inch think
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 tablespoons sugar, used seperately
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions

Butter a 9 inch pan. Squeeze half the lemon juice over pears.

In a small mixing bowl, whisk together flour, baking powder, and salt.

With an electric mixer, cream ½ cup butter and 1 cup sugar on medium until light and fluffy, about three minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together.

Spread in pan, wrap, and chill for at least 20 minutes.

Preheat oven to 375℉ (190℃) while filling is cooling. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.

In a bowl, mix 2 tablespoons of sugar with cinnamon. Sprinkle this over pears. Bake for 45 to 55 minutes or until edges are golden and center is set.



* not incl. in nutrient facts Arrow up button

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