~ Rustic Pear Tart ~

Rustic Pear Tart

I want to preface this by saying that I made a sugar-free version of this for a friend so you will NOT see the larger crust that almost envelopes the tart OR the coarse sugar OR the topping!  I hope that you will make your own version ~ it really is delish!  My preference is the sugar-free version....honestly!  ;-)

Prep: 25 min. Bake: 45 min. + cooling
Ingredients:
1-1/3 cups all-purpose flour
3 tablespoons sugar  (I used Splenda & about 2 T.)
1/4 teaspoon salt
7 tablespoons cold butter, cubed
2 to 3 tablespoons cold water
FILLING:
3/4 cup sugar  (Splenda again!)
1/4 cup slivered almonds, toasted
1/4 cup all-purpose flour
1-1/2 teaspoons dried grated lemon peel
1/2 to 3/4 teaspoon ground cinnamon
4 medium ripe pears, peeled and sliced
1 tablespoon butter


TOPPING:
1 egg white
1 teaspoon water
1 tablespoon coarse sugar


GLAZE (optional):
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup slivered almonds, toasted
 Directions
In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.


In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.


For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.

For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings

 

I'm joining Foodie Friday ~  stop by and see all the mouthwatering dishes!  This is the time of year that I begin to enjoy being in the kitchen again.