Spiced Pear-Pecan Tart

Although the skies in LA are generally sunny & blue, the extensive array of over-the knee boots, leather, trench coats and faux fur reminded me that we are well into my favorite season of all, autumn. There is nothing like strolling the farmer’s market in a fall ensemble, tea latte in hand, browsing the fresh new seasonal finds. Some gorgeous and perfectly ripe pears caught my eye and the rest was history…

Spiced Pear-Pecan Tart 1
Spiced-Pear Pecan Tart
Tart Shell

Spiced Pear-Pecan Tart 21 ½ c All Purpose Flour
½ c confectioner’s sugar
¼ tsp. salt
1 stick + 1 tbsp. butter, unsalted, very cold
1 large egg


Pecan Filling

2/3 c Pecans
1 tbsp. All Purpose Flour
7 tbsp. Sugar
6 Tbsp. ¾ stick of butter, unsalted
1 large Egg
½ tsp. almond extract
1 tsp. cinamon

Pears

4 cups water
Lemon juice of 1 lemon
½ c sugar
3 medium firm but ripe pears, peeled





Glaze

1/2 cup Apricot Preserves
1 tsp. Lemon Zest
1 tsp. Orange Zest


For Tart Shell: Pulse flour + sugar + salt in a food processor. Add butter and mix till the butter is the size of peas. Add egg in slowly and pulse just until the dough forms into clumps. Chill for 2 hours. To roll the dough out, butter a 9-inch-diameter tart pan with removable bottom. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold in overhang, making double-thick sides. Pierce crust all over with a fork. Freeze the crust for 30 minutes, or longer, before baking. Butter a piece of aluminum foil and place, buttered side down, against the crust. Add pie weights (an optional step since you had froze the crust first) and bake at 350°F for 30-35 minutes.

For Pecan Filling: Finely ground the pecans and flour in a food processor. Add in sugar, then butter, then flavorings. Blend until smooth, then add in the egg. Chill at least 3 hours.

For Pears: Combine all ingredients, except pears, in a large saucepot. Bring to a boil to dissolve sugar. Add pears. Reduce heat to medium and simmer for about 20 minutes. Cool pears in syrup.

For Glaze: Combine all ingredients in a saucepan and heat until preserves are loose and liquid-y.

Assembly: Preheat oven to 350°F. Spread pecan filling into the baked tart shell. Cut the pears in half-lengthwise and scoop out the cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices. Arrange fanned pears atop filling with the narrow ends in the center. Brush pears with with glaze and bake for about 55 minutes, or until the tart is golden. Serve sprinkled with powdered sugar. 

Enjoy!


Xo, d.

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