PASTRY
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter, chilled
1 large egg yolk
4 tablespoons cold water
FILLING
1/2 cup unsalted butter
1 cup granulated sugar
8 Bartlett pears, slightly under-ripe
Butter (for greasing)
Servings: 8
1. Combine flour and sugar in food processor and pulse to mix. Cut chilled butter into cubes and scatter over dry mixture. Pulse until mixture resembles coarse meal. Beat in egg yolk with motor running and process until pastry just binds together. Turn dough out, knead 3 turns, bring dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up to 8 hours.
2. To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar and shake pan to combine butter and sugar. Cook over medium heat until caramel turns a deep, tawny brown. Immediately add the pears. Cook, shaking the pan until pears are brown and tender and juices are reduced. Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry into a circle slightly larger than the pan. Place pastry over the top of pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash in several places. Bake in middle of 400º oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if too brown). Remove tart from oven. Let stand 30 minutes. Invert onto platter. Pear tart is best if served within 4 hours of baking.
Makes 6 - 8 servings.
Baking Time: 30 minutes
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter, chilled
1 large egg yolk
4 tablespoons cold water
FILLING
1/2 cup unsalted butter
1 cup granulated sugar
8 Bartlett pears, slightly under-ripe
Butter (for greasing)
Servings: 8
1. Combine flour and sugar in food processor and pulse to mix. Cut chilled butter into cubes and scatter over dry mixture. Pulse until mixture resembles coarse meal. Beat in egg yolk with motor running and process until pastry just binds together. Turn dough out, knead 3 turns, bring dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up to 8 hours.
2. To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar and shake pan to combine butter and sugar. Cook over medium heat until caramel turns a deep, tawny brown. Immediately add the pears. Cook, shaking the pan until pears are brown and tender and juices are reduced. Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry into a circle slightly larger than the pan. Place pastry over the top of pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash in several places. Bake in middle of 400º oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if too brown). Remove tart from oven. Let stand 30 minutes. Invert onto platter. Pear tart is best if served within 4 hours of baking.
Makes 6 - 8 servings.
Baking Time: 30 minutes
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