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Thin Pear Tart

Whip heavy cream with sugar and a little pear brandy to accompany the tart.

  • Servings: 4
Thin Pear Tart

Source: Martha Stewart Living, October 1997

Ingredients

  • 2 ounces cream cheese
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 cup, plus 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pear brandy
  • 1 Bosc or Red Bartlett pear
  • 1/8 teaspoon ground cinnamon

Directions

  1. Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.

  2. In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

Reviews (1)

  • asheimlich 19 Dec, 2007

    I have been making this tart for 10 years and it is still a big hit. I use chambord in place of the pear brandy. I am not a big fan of brandy. Everyone always sends me pear baskets for christmas so I'll make several tarts to give away.

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