Crisp Pear Tart
|1 (7 or 8 inch) flour tortilla|
|2 tbs unsalted butter, room temperature|
|3 tbs sugar|
|2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12 wedges (3/4 lb)|
|3 tbs apricot preserves|
|1 tbs unsalted pistachio nuts|
This recipe is adapted from chef “Jacques Pepin: More Fast Food My Way.”
- Preheat the oven to 400 degrees.
- Line a rimmed baking sheet with a silicone liner or parchment paper.
- Place the tortilla in the center of the baking sheet, then spread 1 tbs of the butter on the tortilla and sprinkle it with 1 tbs of the sugar.
- Turn the tortilla over so that the buttered side is facing down.
- Beginning at the edge of the tortilla arrange the ear wedges in a concentric circle, with the thin edge of each wedge facing the tortilla center.
- Create another slightly overlapping circle, working in toward the center.
- Add more rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose.
- cut the remaining tbs of butter into pieces and use them to dot the top of the pears, then sprinkle with the remaining 2 tbs of sugar.
- Bake for 30 minutes or until the pear slices are tender and the tortilla is crisp and browned.
- Transfer to a wire rack to cool.
- If the apricot preserves are too thick to use as glaze, heat for about 10 seconds in a micro wave to liquefy them, them spread or brush them on top of the tart.
- Cut the tart into 4 wedges, sprinkle with the pistachios and sere at room temperature.