Name: Thin Pear Tart
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1 tbsp sugar; 1/4 tsp salt; 1 cup (225 g) cold unsalted butter, diced; 6 tbsp (90 ml) milk; 1/2 cup (105 g) sugar; 1 tbsp unbleached all-purpose flour; 1/4 tsp ground nutmeg; 2 lb (900 g) ripe Bartlett pears, halved, seeded and thinly sliced lengthwise

Ingredients

Crust
- 2 cups (300 g) unbleached all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (225 g) cold unsalted butter, diced
- 6 tbsp (90 ml) milk
Pears
- 1/2 cup (105 g) sugar
- 1 tbsp unbleached all-purpose flour
- 1/4 tsp ground nutmeg
- 2 lb (900 g) ripe Bartlett pears, halved, seeded and thinly sliced lengthwise

Preparation

Crust
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk and pulse just until the dough starts coming together. Remove from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper.
- On a lightly floured work surface, roll the dough out to a 15 x 11-inch (38 x 28 cm) rectangle. Transfer to the prepared baking sheet. Refrigerate for 30 minutes.
Pears
- In a small bowl, combine the sugar, flour and nutmeg. Add the pears and delicately toss to coat. Arrange the pear slices over the crust, all facing the same direction and making sure they overlap.
- Bake for 40 minutes or until the crust is golden and the pears are tender. Let cool on a wire rack before serving.

Thin Pear Tart

Categories

Ingredients

Crust

Pears

Preparation

Crust

Pears

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet