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Pear Tart Recipe

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This recipe for Pear Tart, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 11, 2007


1 1/2 c flour
6 tbsp butter
2 tbsp solid shortening
2 tsp grated lemon peel
1/2 tsp sugar
1/4 tsp cinnamon
Pinch of salt
4 to 6 tbsp ice water

3 tbsp butter
1/3 c sugar
6 ripe but firm pears, peeled and quartered
2 tbsp cornstarch
1/2 tsp cinnamon
1 tsp grated lemon peel

Combine flour, butter, shortening,lemon peel, sugar, cinnamon and salt in bowl and mix until dough resembles coarse meal. Add water a little at a time and continue mixing until dough just forms a ball. Do not overmix. Dust with flour and wrap in waxed paper; refrigerate about 30 minutes or until dough is easy to handle. Lightly flour board and roll dough out to 1/2 inch thickness. Using inverted 9 inch metal cake pan as guide, cut out circle to form crust. Refrigerate until ready to use.
Preheat oven to 375. Melt 3 tablespoons butter in 9 inch metal cake pan over low heat. Mix in sugar. Place pears in bowl and gently toss with cornstarch, cinnamon and peel. Arrange evenly in pan, rounded sides down, and cook over medium heat until syrup becomes deep golden brown and caramelized, about 10 to 12 minutes, shaking pan frequently to prevent scorching. Carefully lay prepared crust over pears and prick in several places to allow steam to escape. Bake 35 to 45 minutes, or until crust is evenly browned. Remove from oven and cool 5 minutes. Carefully invert tart onto serving platter. Serve at room temperature with whipped cream.

Personal Notes:
Personal Notes:
This is excellent!




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