Reviews (1) Add Rating & Review 43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 12/19/2007 I have been making this tart for 10 years and it is still a big hit. I use chambord in place of the pear brandy. I am not a big fan of brandy. Everyone always sends me pear baskets for christmas so I'll make several tarts to give away.
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Gallery Thin Pear Tart Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 ounces cream cheese 4 tablespoons unsalted butter, room temperature 1/2 cup all-purpose flour, plus more for dusting 1/2 cup, plus 1 1/2 tablespoons sugar 1/8 teaspoon salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons pear brandy 1 Bosc or Red Bartlett pear 1/8 teaspoon ground cinnamon
Gallery Thin Pear Tart
Recipe Summary Servings: 4
Gallery
Thin Pear Tart
Thin Pear Tart
Thin Pear Tart
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 ounces cream cheese 4 tablespoons unsalted butter, room temperature 1/2 cup all-purpose flour, plus more for dusting 1/2 cup, plus 1 1/2 tablespoons sugar 1/8 teaspoon salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons pear brandy 1 Bosc or Red Bartlett pear 1/8 teaspoon ground cinnamon
Directions
Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.
Reviews (1)
Add Rating & Review 43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 12/19/2007 I have been making this tart for 10 years and it is still a big hit. I use chambord in place of the pear brandy. I am not a big fan of brandy. Everyone always sends me pear baskets for christmas so I'll make several tarts to give away.
Reviews (1)
Add Rating & Review 43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
Add Rating & Review
43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
43 Ratings 5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
5 star values: 9 4 star values: 10 3 star values: 17 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 12/19/2007 I have been making this tart for 10 years and it is still a big hit. I use chambord in place of the pear brandy. I am not a big fan of brandy. Everyone always sends me pear baskets for christmas so I'll make several tarts to give away.Martha Stewart Member
Rating: Unrated 12/19/2007
I have been making this tart for 10 years and it is still a big hit. I use chambord in place of the pear brandy. I am not a big fan of brandy. Everyone always sends me pear baskets for christmas so I’ll make several tarts to give away.
Rating: Unrated
All Reviews for Thin Pear Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thin Pear Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
