You can bake it in a square tart pan for a modern appeal, or lay the pears in concentric circles in a standard tart pan or pie plate for a homier look.
Use your favorite store-bought crust, pie crust recipe, or use my favorite: Buttery Pie and Tart Crust.
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 1 pie crust
- 5 pears, quartered, cored, peeled, and sliced
- 2/3 cup sugar, divided
- 1 Tbsp.lemon juice
Preparation:
- Preheat oven to 350°.
- Line a 10-inch tart pan with your favorite homemade or store-bought pie or tart crust (mine is Buttery Pie and Tart Crust). Set aside.
- In a large bowl toss pear slices with 1/3 cup sugar and lemon juice. Arrange pear slices on crust -- you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear.
- Bake until crust is brown on the edges and pears are tender, about 40 minutes.
- Meanwhile, in a small saucepan, bring remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup water to a boil. Reduce heat to maintain a steady simmer and cook, undisturbed, until syrup thickens, about 10 minutes. Set aside.
- While tart cools, brush generously with syrup. Serve warm or at room temperature.
Makes 1 tart.
