Easy pear tart

• Vegetarian

• Produce

  • 4 Bosc or anjou pears
  • 2 tbsp Pear

• Baking & Spices

  • 2 cups All-purpose flour plus more
  • 3 tsp Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1/2 sticks Butter, unsalted
  • 2 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on culinaryginger.com

Description

Ingredients

• 2 cups all-purpose flour plus more for dusting
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 /2 sticks (6 ounces) unsalted butter, cold, cut into small cubes
• 1/2 cup cold water
• 4 bosc or anjou pears
• 2 tablespoons unsalted butter, melted
• 2 tablespoons pear, apricot or peach jam
• 1 teaspoon granulated sugar

Directions

• To a food processor add the flour, salt, sugar and butter. Pulse until butter is combined.
• With the processor running, drizzle in the cold water until it start so clump and come together.
• Transfer the dough to a floured surface and shape into a flattened ball. Cover with plastic wrap and refrigerate for 15 minutes.
• Line a large baking sheet with parchment paper.
• Preheat oven to 400°F.
• On a floured surface, roll the dough to a 11 x 15 rectangle. Roll the pastry over the rolling in and transfer to the baking sheet. Refrigerate.
• Slice the pears lengthwise in 1/4 inch slices.
• Arrange the pear slices on the pastry, brush pastry edges and pears with melted butter and sprinkle evenly with the sugar.
• Bake for 30 minutes until the pastry is golden then remove from the oven.
• Heat the preserves in a microwave-safe dish for 20 seconds then brush all over the tart.
• Serve warm or room temperature.

Nutrition