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Pear Almond Tart

In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. —Taste of Home Test Kitchen

8-10 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

1-1/3 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold butter, cubed
2 to 3 tablespoons cold water
FILLING:
3/4 cup sugar
1/4 cup slivered almonds, toasted
1/4 cup all-purpose flour
1-1/2 teaspoons dried grated lemon peel
1/2 to 3/4 teaspoon ground cinnamon
4 medium ripe pears, peeled and sliced
1 tablespoon butter
TOPPING:
1 egg white
1 teaspoon water
1 tablespoon coarse sugar
GLAZE (optional):
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup slivered almonds, toasted

Directions

In a small bowl, combine the flour, sugar and salt; cut in butter

2 of 2

Pear Almond Tart (continued)

Directions (continued)

until crumbly. Gradually add water, tossing with a fork until dough
forms a ball. Roll out to a 14-in. circle. Transfer pastry to a
14-in. pizza pan.
In a large bowl, combine the sugar, almonds, flour, lemon peel and
cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2
in. of edges; dot with butter. Fold edges of pastry over pears.
For topping, beat egg white and water. Brush over pastry; sprinkle
with coarse sugar. Bake at 375° for 45-50 minutes or until
golden brown.
For glaze, combine the confectioners' sugar, milk and vanilla. Pour
over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in
the refrigerator. Yield: 10 servings.

Nutrition Facts: 1 piece equals 308 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 153 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein.