Thin Pear Tart
This sheet-pan dessert makes the most of delicious Bartlett pears.
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (225 g) cold unsalted butter, diced
- 6 tbsp (90 ml) milk
- 1/2 cup (105 g) sugar
- 1 tbsp unbleached all-purpose flour
- 1/4 tsp ground nutmeg
- 2 lb (900 g) ripe Bartlett pears, halved, seeded and thinly sliced lengthwise
Instructions
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk and pulse just until the dough starts coming together. Remove from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper.
- On a lightly floured work surface, roll the dough out to a 15 x 11-inch (38 x 28 cm) rectangle. Transfer to the prepared baking sheet. Refrigerate for 30 minutes.
This sheet-pan dessert makes the most of delicious Bartlett pears.