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.