Lannie's Pear Tart

• porties: 16

Ingrediënten

PATE SUCREE EXTRA

2-1/2 c. all purpose flour

1/3 c. sugar

½ lb. (2 sticks) cold, unsalted butter, cut into small pieces

3 egg yolks, lightly beaten

4 Tbsp. ice water

FILLING

5 firm but ripe red Bartlett pears (| like to use a variety of colors)

3 Tbsp. unsalted butter, at room temp.

1/3 c. sugar

Vanilla

1 c. heavy cream

Instructies

Preheat oven to 400°F.

Put flour, sugar and butter in bowl of food processor. Process for 10 seconds or until it resembles coarse meal (or use pastry cutter by hand).

Slowly add egg yolks through the feed tube with machìne running, just until dough holds together without being to0 wet or sticky; don't process more than 30 seconds!

Test dough at this point by squeezing a small amount together. If crumbly, add a bit more water.

Press it with fingers into the largest tart pan you have. If you don't have any oversized pan, consider using less than this full recipe.

Halve & core pears, but don't peel. Rub skins with butter and arrange pear halves, cut side down in prepared tart shell.

Sprinkle with sugar and bake 15-20 minutes, or until pears begin to soften.

Add a little vanilla to the cream and pour around pears, return to oven for 10-15 minutes.

Notities

Adapted from Martha Stewart's Red Bartletts in Cream with Pate Sucree Extra

For Christmas, put some maraschino cherries on for pretty.

Photo from thanksgiving 2017. Lannie traditionally makes this for Secord holidays.