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1/2 cup unsalted butter, at room temperature
1/2 teaspoon baking powder
1/2 cup sugar
1 cup flour
2 Bosc pears, peeled and sliced
1 1/2 teaspoons ground cinnamon
1-1/2 tablespoons demerara or turbinado sugar (plain white will work, too)
1/2 cup apricot jam
1 tablespoon lemon juice
Heat oven to 350° F. Spray a fluted tart pan with nonstick spray. Cream the butter and 1/2 cup sugar Add the egg, and beat until incorporated. Gradually add the flour and baking powder until fully incorporated. Press the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Combine cinnamon and demerara (coarse-grained) sugar and sprinkle over tart. Bake until the crust is golden brown, about 45 minutes. While the tart is cooling, warm the apricot jam and lemon juice in a small saucepan over low heat until melted. Brush gently over the entire tart. Serve at room temperature.