Pear Tart

Crust:
1 1/3 c. all purpose flour
3 T. sugar
1/4 t. salt
7 T. cold butter, cubed (no substitutes)
3 T. cold water

Filling:
3/4 c. sugar
1/4 c. slivered almonds, toasted
1/4 c. all purpose flour
1/2 to 3/4 t. ground cinnamon
4 medium ripe pears, peeled and sliced
1 T. butter

Glaze: (optional)
1/4 c. confectioners sugar
1 1/2 t. milk
1/4 t. vanilla extract

In a bowl, combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. (May also form with hands.) Roll out to a 14 inch circle. Transfer pastry to a 14 inch pizza pan. In a bowl, combine the sugar, almonds, flour and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 inches of edges; dot with butter. Fold edges of pastry over pears. Bake at 375 degrees for 45-50 minutes or until golden brown.

For glaze, combine the confectioners sugar, milk and vanilla. Pour over tart.

Yield: 8-10 servings


by Joann G.