Sunday, February 6, 2011

Pear Tart

1 cup all purpose flour
1/3 cup cake flour
1/4 teaspoon salt
12 T butter
2 teaspoon lemon juice
1/4 cup ice water
5 pears, Bosc, peeled and thinly sliced
3 to 4 T sugar
large pinch ground cinnamon, ginger and nutmeg
2 T butter, melted
1/4 cup apricot jam, melted and strained

Preparing the tart:
Mix the flours and salt and place in freezer one hour before using. Keep the butter refrigerated until ready to use.

Place the cold flour in a mixing bowl with cold butter and cut into 1/2-inch pieces with two forks or place in a food processor bowl and pulse until the butter is cut up into 1/4- to 1/2-inch pieces. Combine lemon juice and ice water and add to bowl and mix only until moistened. (The dough will not hold together quite yet.)

Turn out onto a lightly floured board and press together as best you can to form a rough rectangle shape. There will be large chunks of butter showing. Do not knead. Roll out dough into a 1/2-inch thick rectangle. Fold the narrow ends towards the center to meet in the center. Fold in half again so that there are four layers. This is your first turn.

Turn the dough a quarter of a turn and roll again to form a rectangle 1/2-inch thick. Repeat the folding process. This is your second turn. Turn the dough a quarter of a turn and roll again to form a rectangle 1/2" thick. This time, fold into thirds as you would a letter. Wrap the dough in plastic wrap and chill 45 to 60 minutes.

Preheat oven to 400 degrees F. Combine pears, sugar and spices. Roll pastry into a 12-inch circle and trim. Sprinkle crust with 1 tablespoon sugar. Braid or crimp edges. Overlap the pears on the top in a decorative pattern in a single layer. Brush with melted butter. Bake in the middle of the oven. After 10 minutes, reduce heat to 375 degrees F and continue to bake for 25 to 35 minutes until golden and crisp. Remove from the oven and brush with jam. Let cool 10 minutes.

Serve with lazy whipped cream.

Serves 6 to 8


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