Pear Tart

By á-172139

Ingredients

• 1 Pie crust
• 3 large, 4 medium, or 5 small pears, quartered, cored, peeled, and sliced
• 2/3 C. sugar, divided
• 1 Tbsp. lemon juice

Preparation

Step 1

Preheat oven to 350.
Line a 10" tart pan or pie pan with your favorite homemade or store-bought pie or tart crust. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart. Set aside.
In a large bowl toss pear slices with 1/3 C. sugar and lemon juice. Arrange the 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. Crimp the edges of the crust or roll them up a bit to create an edge if you have gone free-form.
Bake the tart until the crust is brown on the edges and pears are tender, about 45 minutes.
Meanwhile, in a small saucepan, bring the remaining 1/3 C. sugar, reserved pear slices, and 1/3 C. of water to a boil. Reduce heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 min. Set aside.
While tart cools, brush it generously with the syrup. Serve warm or at room temperature.