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Pear Tart 11

Pear Tart 11 is a pies recipe made with Unbleached All Purpose Flour, Salt, Unsalted Butter Chilled, Fresh Lemon Juice, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 3/4 cup
• 1 tsp
• 10 tbsp
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Put the flour and salt in the bowl of a food processor.

2. 2

   Cut the chilled butter and shortening into pieces and add them to the food processor.

3. 3

   Pulse the food processor 4 to 5 times to break up the fat.

4. 4

   With the the machine running add 5 tablespoons of the ice water.

5. 5

   The dough should begin to mass on the blade.

6. 6

   If not add another tablespoon of water or more as needed.

7. 7

   Turn the dough out onto the countertop.

8. 8

   Flatten it with the palm of your hand dust it lightly with flour and wrap the dough in plastic wrap or waxed paper.

9. 9

   Chill for 1 or 2 hours.

10. 10

    Preheat the oven to 350F. On a lightly floured work surface roll the dough into a large rectangle approximately 10-by-14 inches.

11. 11

    Press the dough into an 8-by-11-inch tart pan.

12. 12

    Trim the excess dough and crimp the edges.

13. 13

    Arrange the pears in 3 rows over the dough to fill the pan in a single layer.

14. 14

    Sprinkle with the lemon juice.

15. 15

    In a small bowl combine the sugar cornstarch and nutmeg and mix well.

16. 16

    Sift evenly over the pears.

17. 17

    Bake for about 1 hour or until the crust is golden brown and the filling is bubbling gently.

18. 18

    Set on a wire rack to cool slightly.

19. 19

    In a small saucepan heat the jam over medium-low heat until liquefied.

20. 20

    Spoon the jam over the tart and let cool before serving.