Pressed-Crust Pear Tart Recipe

Name: Pressed-Crust Pear Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature; 1 cup all-purpose flour, plus more for your fingers; 1/4 teaspoon baking powder; 1/2 cup sugar, plus 11/2 tablespoons; 1 large egg; 2 to 3 Bosc pears, peeled, halved, and cored; 1 1/2 teaspoons ground cinnamon; 1/4 cup apricot jam; 1 tablespoon fresh lemon juice; 1 Whipped cream (optional)

Servings: persons

1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
1 cup all-purpose flour, plus more for your fingers
1/4 teaspoon baking powder
1/2 cup sugar, plus 11/2 tablespoons
1 large egg
2 to 3 Bosc pears, peeled, halved, and cored
1 1/2 teaspoons ground cinnamon
1/4 cup apricot jam
1 tablespoon fresh lemon juice
1 Whipped cream (optional)

1
14-inch rectangular tart pan
2
Heat oven to 350u00b0 F. Butter a 14-inch rectangular tart pan and set aside.
3
Combine the flour and baking powder in a medium bowl and set aside.
4
Cream the butter and 1/2 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.
5
Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.
6
If you don't have a rectangular tart pan, you can use a 10-inch round tart pan. The dessert can be made up to 2 days in advance, covered, and kept in the refrigerator.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature, 1 cup all-purpose flour, plus more for your fingers, 1/4 teaspoon baking powder, 1/2 cup sugar, plus 11/2 tablespoons, and more.

Yes, Pressed-Crust Pear Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pressed-Crust Pear Tart

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