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Queen of Tarts

Pear tartI have a tart pan! I love that I have a tart pan! Here’s a recipe I adapted from Real Simple Magazine.  
1/2 cup unsalted butter, at room temperature
1/2 teaspoon baking powder
1/2 cup sugar

1 egg
1 cup flour
2 Bosc pears, peeled and sliced

1 1/2 teaspoons ground cinnamon
1-1/2 tablespoons demerara or turbinado sugar (plain white will work, too)
1/2 cup apricot jam
1 tablespoon lemon juice

Heat oven to 350° F. Spray a fluted tart pan with nonstick spray. Cream the butter and 1/2 cup sugar Add the egg, and beat until incorporated. Gradually add the flour and baking powder until fully incorporated. Press the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Combine cinnamon and demerara (coarse-grained) sugar and sprinkle over tart. Bake until the crust is golden brown, about 45 minutes. While the tart is cooling, warm the apricot jam and lemon juice in a small saucepan over low heat until melted. Brush gently over the entire tart. Serve at room temperature.

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0 Responses

  1. Susan is, in fact, chef-esse magnifique! I, and my hips, can testify to that…and she makes a mean cup of morning java too!!!!!!!!!!!

  2. Oooh, I wish I could zap you into my kitchen for a few days because I never bake.
    I’m crappy at it, so when I moved across Canada three years ago I gave all my baking related tins/pans/utensils away and now I have no choice but to frequent bakeries during the Christmas season.

  3. Oh. my. goodness. I have never had a tart pan, nor have I ever KNOWN anyone with a tart pan. I must have one. Now!
    A lovely tart, and a lovely blog!

  4. I finished Oysterville Sewing Circle this afternoon. Outstanding piece of writing!

    I “discovered” your writing 13 years ago with the first of the Lakeside Chronicles, followed by your stand-alone novels, and also the Bella Vista Chronicles. You have the ability to tell a good story on whatever subject you tackle. Thank you for sharing your gifts with your readers.

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