Country Pear Tart

Country Pear Tart

Better Homes and Gardens Cook Book Pg. 411

1 recipe Browned Butter Pastry

¼ c granulated sugar

4 tsp flour

¼ tsp ground ginger

4 c. sliced, peeled pears (1 ½  lbs)

1 TBL lemon juice

1 TBL sliced almonds

 Milk

 Sugar (granulated or coarse)

Browned Butter Pastry

                             1 ¼ c flour

                             ¼ tsp salt

                             1 TBL sugar

                             2 TBL shortening

                             ¼ c butter

                             4-5 TBL cold water

In small saucepan melt ¼ cup butter over med heat until butter turns the color of light brown sugar.  Cover and chill browned butter until solid (about 45 min).  In med sized bowl, stir flour, sugar, and salt together.  Using a pastry blender, cut in shortening and browned butter.  Sprinkle 1 tablespoon of water over part of flour mixture, repeat moistening flour mixture, using 1 tablespoon at a time until all the flour mixture is moistened.  Form dough into a ball.  Set aside.

Line a baking sheet with foil; sprinkle lightly with flour.  Roll pastry to a 13-inch circle on prepared baking sheet.

In large bowl stir together the sugar, 4 tsp flour, ginger.  Add pears and lemon juice; toss gently until coated.  Mound pear mixture in center of pastry, leaving a 2-inch border.  Fold border up over peaches.  Sprinkle center with sliced almonds.  Lightly brush top and sides of the crust with milk, sprinkle with additional granulated or coarse sugar.

Bake 375 degrees for 35-40 minutes or until crust is golden and filling is bubbly.  If necessary, cover edge with foil the last 5-10 min of baking to prevent overbrowning.