This tart has a wonderful vanilla-and-fruit scent that fills the house as it bakes. Try serving it with vanilla or cinnamon ice cream, or whipped cream with a pinch of cinnamon. It is excellent for a Sunday dessert.
Juice of 1/2 lemon, divided
1 lb. pears (Concorde or Anjou), cored and sliced 1/2 inch thick
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup plus 2 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
- Butter a 9-inch spring-form pan. Squeeze half the lemon over pears.
- In a small mixing bowl, whisk together flour, baking powder, and salt.
- With an electric mixer, cream 1/2 cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes.
- Preheat the oven to 375ºF. Arrange pears in tight concentric circles on to of dough. Squeeze remaining lemon juice evenly on pears.
- In a bowl, mix 2 tablespoons sugar with cinnamon. Sprinkle over pears. Bake for 45 to 55 minutes until edges are golden and center is set.
- Cool tart in pan for 10 minutes. Run a sharp knife around the edge. Remove sides from pan.
Makes 8 servings.