Friday, March 16, 2012

Gail Simmons' Pear Tart

My mom and I are fans of the Dash magazine that comes as a weekly insert in our local paper. Usually we never actually make anything but ooh and ahh over the recipes. However we did try out this recipe from last week's insert.
I love fresh pears so naturally I did really like this recipe. It's like a cake and a pie all in one!

Gail Simmons' Pear Tart
Dash Magazine
½ cup (1 stick) softened, unsalted butter, plus more for greasing pan
Juice of ½ lemon, divided
1 lb pears (Concorde or Anjou), cored and sliced ½ inch thick
1 cup all-purpose flour
1 tsp baking powder
⅛ tsp salt
1 cup plus 2 Tbsp sugar
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon

Preheat oven to 375°F.
Butter a 9-inch spring form pan. Squeeze half the lemon juice over pears.
In a small mixing bowl, whisk together flour, baking powder, and salt.
With an electric mixer, cream ½ cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes.
Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.
In a bowl, mix 2 Tbsp sugar with cinnamon. Sprinkle over pears.
Bake for 45 to 55 minutes or until edges are golden and center is set.
Cool tart in pan for 10 minutes. Run a sharp knife around edge. Remove sides of pan.

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