PEAR TART

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.

1/2 cup (1 stick) softened, unsalted butter, plus more for greasing pan

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

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

  1. Butter a 9-inch spring-form pan. Squeeze half the lemon over pears.
  2. In a small mixing bowl, whisk together flour, baking powder, and salt.
  3. 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.
  4. Preheat the oven to 375ºF. Arrange pears in tight concentric circles on to of dough. Squeeze remaining lemon juice evenly on pears.
  5. 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.
  6. Cool tart in pan for 10 minutes. Run a sharp knife around the edge. Remove sides from pan.

Makes 8 servings.

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