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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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In this delightful pie, the pastry makes a pouch for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 teaspoon salt |
7 tablespoons cold butter, cubed |
2 to 3 tablespoons cold water |
filling: |
3/4 cup sugar |
1/4 cup slivered almonds, toasted |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons dried grated lemon peel |
1/2 to 3/4 teaspoon ground cinnamon |
4 medium ripe pears, peeled and sliced |
1 tablespoon butter |
topping: |
1 egg white |
1 teaspoon water |
1 tablespoon coarse sugar |
glaze (optional): |
1/4 cup confectioners' sugar |
1-1/2 teaspoons milk |
1/4 teaspoon vanilla extract |
1/4 cup slivered almonds, toasted |
Directions:
1. In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
2. In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
3. For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
4. For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.
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