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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup chopped blanched hazelnuts |
filling: |
1/3 cup apricot preserves |
2/3 cup chopped blanched hazelnuts, toasted |
1/2 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
6 tablespoons butter, softened |
1 egg, lightly beaten |
2-3/4 pounds pears, peeled and sliced |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts.
2. Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.
3. Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices.
4. Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 10-12 servings.
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