Pear and walnut tart

1 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ cup Cake flour
1 tablespoon Sugar
1 teaspoon Salt
½ cup Butter; cut into small
; cubes
2 tablespoons Ice water; up to 3
3 cups Water
1½ cup Sugar
3 Ripe pears; peeled, halved and
; cored
1 Lemon; juice of
½ cup Apricot preserves
1 cup Walnut; chopped
Whipped cream

Directions

Directions: For the Crust: In a large bowl, combine all-purpose flour, cake flour, sugar and salt. Using your fingers, cut the butter into the flour mixture until it resembles oatmeal consistency. Tossing the mixture with a fork, add the ice water slowly until the mixture holds together. Gather the mixture into a ball, flatten into a round and place between 2 pieces of plastic wrap. Roll out into a 12 inch round. Place the dough round into a 9 inch tart pan and fit the dough into the pan. Cut off the excess even with the rim of the pan and chill. For The Pears : In a large saucepot combine water and sugar. Bring to a boil and stir to dissolve. Add pears, lemon juice. Simmer until tender, about 15 minutes. Remove pears from pot, let drain and cool To Prepare the Tart : Spread the preserves over the bottom of the tart shell. Cut each pear half cross wise into thin slices. Transfer the pears to the pan and arrange in a fan pattern. Fill the spaces between the pears with walnut pieces. Bake at 400 degrees for about 1 hour or until crust is golden. Let cool, serve with whip cream.

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