Pear Tart with Shortbread Crust

Ingredients and Weight:

For the Shortbread Crust: - All-purpose flour: 250g (2 cups) - Unsalted butter, cold and cut into cubes: 125g (1/2 cup) - Granulated sugar: 50g (1/4 cup) - Salt: 1/4 teaspoon

For the Pear Filling: - Pears, peeled, cored, and thinly sliced: 6-8 (about 1.2kg or 2.5 lbs) - Granulated sugar: 100g (1/2 cup) - Ground cinnamon: 1 teaspoon - Nutmeg: 1/4 teaspoon

For the Egg Wash: - Egg: 1 - Milk: 1 tablespoon

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

To make the Shortbread Crust: 1. Preheat oven to 350°F (175°C). 2. In a large bowl, combine the flour, sugar, and salt. 3. Add the butter cubes and use your fingers to work them into the dry ingredients until it resembles coarse breadcrumbs. 4. Press the dough into a 9-inch (23 cm) tart pan with removable bottom, creating an even crust and pressing it up the sides. 5. Trim the edges and prick the base with a fork.

To make the Pear Filling: 1. In a medium bowl, combine the pears, granulated sugar, cinnamon, and nutmeg.

To assemble the Tart: 1. Spread the pear mixture evenly over the prepared crust. 2. In a small bowl, whisk together the egg and milk to make the egg wash. 3. Brush the edges of the crust with the egg wash. 4. Bake for 45-50 minutes, or until the crust is golden brown and the pears are tender.

Nutritional Information:

Per serving (1/8 of the tart): - Calories: 325 - Fat: 15g - Carbohydrates: 40g - Protein: 3g

Dish Characteristics:

• Buttery and crumbly shortbread crust
• Tender and flavorful pear filling
• Sweet and spicy notes
• Perfect for dessert or afternoon tea

User Comments:

• "This tart is absolutely delicious! The shortbread crust is the perfect balance of sweet and salty, and the pear filling is perfectly spiced."
• "I love how easy this tart is to make. It's a great way to impress your guests without spending hours in the kitchen."
• "The pear tart has become a staple in our home. It's a perfect dessert for any occasion."

Special Precautions and Tips:

• To prevent the crust from becoming too brown, cover the edges with foil during the last 15 minutes of baking.
• If your pears are not ripe enough, you can add 1-2 tablespoons of lemon juice to the filling to help tenderize them.
• Serve the tart warm or at room temperature with a dollop of whipped cream or ice cream.