Pear Tart

Pear Tart

Pastry:

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:

1/4 cup confectioners' sugar

1-1/2 teaspoons milk

1/4 teaspoon vanilla extract

1/4 cup slivered almonds, toasted

·  Combine the flour, sugar and salt; cut in butter 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 pan.

combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 5 cm 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 190° 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.