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Pear Tart Recipe

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

Mary Berghoff-Jaslowski


1 sheet (47g.) frozen Puff Pastry Dough, thawed
3 small fresh Pears
Fresh Lemon Juice
2 tsp Sugar
1/4 tsp. ground Nutmeg
1/8 tsp. ground Pepper
1/4 c. fruit-sweetened Raspberry or Apricot Preserves, heated
Vanilla Ice Cream (optional)

Working on a lightly floured surface, roll out dough to form a 6" by 12" rectangle. Cut a 3/4" strip off each side. Brush the edge of the pastry with water and 'paste' the strips along each edge of the square to form a raised border. With a fork, prick the bottom of the tart shell every 1/2". Do not prick the edges. Chill thoroughly.
Preheat oven to 400.
Peel, core and thinly slice pears. Slightly separate the pear slices and lay each pear on the dough in an even and attractive pattern. Sprinkle a little lemon juice over the pears. Combine sugar, nutmeg and pepper. Sprinkle evenly over the pears.
Bake for 15 to 20 minutes, until edges of pastry are puffed and brown and pears are tender.
Remove from oven and immediately brush with warmed preserves. Cool slightly before serving warm with a scoop of ice cream.




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