Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won’t burn.
Pear and Walnut Tart
Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn.
Yield: serves 8-12
- 2 cups flour, plus more
- 1⁄2 cup plus 3 tbsp. sugar
- 1⁄2 tsp. kosher salt
- 12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled
- 1 whole egg plus 1 egg white, lightly beaten together
- 1 cup golden or sultana raisins
- 1 cup brandy
- 2 lb. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise
- 2 tbsp. fresh lemon juice
- 1 cup chopped walnuts
- 8 amaretti cookies, crushed
- In a bowl, whisk together flour, ½ cup sugar, and salt. Add 8 tbsp. butter; work butter into flour until it resembles coarse sand. Add egg mixture; stir to form a dough. Briefly knead dough on a floured surface. Press dough into a disk; wrap in plastic wrap; chill for 2 hours. Working on a floured surface, roll dough into a 13″ circle about 3⁄16” thick. Transfer dough to an 11″ removable-bottom tart pan set on a baking sheet; press dough into pan. Trim edges of dough; prick bottom with a fork. Cover tart shell with plastic wrap; chill in freezer for 20 minutes.
- Heat oven to 400°. Place a 13″ circle of parchment paper inside tart shell; fill with dried beans. Bake until edges brown, about 20 minutes. Remove paper and beans; continue baking until browned all over, 18–20 minutes. Let cool.
- Meanwhile, put raisins into a bowl; cover with brandy; let sit for 20 minutes. In a bowl, combine remaining sugar, pears, and lemon juice; transfer mixture to cooled tart shell. Drain raisins; scatter over pears. Sprinkle walnuts and cookies over pears. Dot top with remaining butter; cover rim of tart with strips of foil. Bake until tart is golden and bubbly, 45–50 minutes. Let cool; serve.