Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Serves: 4
Ingredients:
1 (7- 8") flour tortilla
2 T. unsalted butter- room temperature
3 T. sugar
2 med. Bartlett or Anjou pears- peeled, cored, cut into 12 wedges each
3 T. apricot preserves
1 T. candied walnuts
Directions:
- Preheat oven to 400
- Line a rimmed baking sheet with a silicone liner or parchment paper
- Place tortilla in center of baking sheet
- Place tortilla in center of baking sheet
- Spread 1 T. butter on tortilla
- Sprinkle with 1 T. sugar
- Turn tortilla over so buttered side is facing down
- Beginning at edge of tortilla, arrange pear wedges in a concentric circle, with thin edge of each wedge facing tortilla's center
- Beginning at edge of tortilla, arrange pear wedges in a concentric circle, with thin edge of each wedge facing tortilla's center
- Create another slightly overlapping circle, working in toward center
- Add more rows with remaining wedges, ending with a few pear pieces in center to complete what will look like a large rose
- Cut remaining 1 T. butter into pieces and use them to dot top of pears
- Sprinkle with remaining 2 T. sugar.
- Bake until pear slices are tender and tortilla is crisp and browned, about 30 min
- Bake until pear slices are tender and tortilla is crisp and browned, about 30 min
- Remove from oven and set aside for 1- 2 min
- Lift tart with a spatula and transfer to a wire rack to cool, discarding any burned bits around it
- If apricot preserves are too thick to use as a glaze, heat them in a microwave oven for about 10 seconds to liquefy them
- Spread or brush on top of tart
- Cut tart into 4 wedges, sprinkle with pistachios, and serve at room temperature
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