Wednesday, March 7, 2012

Rustic Pear Tart

Sorry I've been remiss in posting.  I've discovered Pinterest and I spend WAAAYYY too much free time perusing the site for recipes. BUT, I did come across this recipe...and decided to share it with you.  You can use pears...or any fruit really; such as peaches, apples, even plums.  It has a lovely fragrance and looks completely AWESOME when you take it out...really artistic...but is SUPER simple to make.  Here goes:

1/2 c. (1 stick) butter, unsalted, softened--plus a little extra for greasing your pan...or you can use PAM Spray (that's what I do)
Juice of 1/2 lemon, divided
1 lb of pears (any kind, or a mixture) cored and sliced 1/2 inch thick
1 c. all purpose flour
1 tsp baking powder
1/8 tsp salt
1 c plus 2 T. sugar
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon.
Butter a 9 inch springform pan  (I use a Pampered Chef springform tart pan....if you can STILL get this...it's AWESOME...the bottom can be pushed through..the edge comes off and voila! you have  a perfect tart---or quiche...removed from the pan)  Squeeze half of the lemon juice over the pears.
In a small mixing bowl whisk together flour, baking powder and salt.  With an electric mixer cream the butter and 1 c. of the sugar until light and fluffy...about 3 minutes.  Beat in eggs one at a time, then add vanilla.  Beat in flour mixture on low until batter JUST comes together.  Spread in pan, wrap and chill for at least 20 minutes.  Preheat oven to 375.  Arrange pear slices in concentric circles on top of dough.  Squeeze remaining lemon juice evenly over pears.  In a bowl mix the remaining 2 T. of sugar with the cinnamon and sprinkle over pears.  Bake for 45 to 55 minutes or until edges are golden and center is "set".  Cool in pan for 10 minutes, run a sharp knife around the edge and remove sides from pan.  Can be served warm or cool...is awesome with vanilla ice cream, or whipped cream.