Red Bartlett Pear Tart
From Chef Barbara Scott-Goodman, adapted
Chef Douglas cooks Innovative American cuisine
with an emphasis on seasonal, sustainable ingredients. He is a member
Yield: Serves 6 to 8
Pears are as much a part of autumn as pumpkins
and scarlet foliage. This lovely tart is elegant in its simplicity,
and pretty, too. A perfect ending to a relaxed Sunday meal, one
of the nicest things about this tart is that it can be made a few
hours before serving.
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter,
- 1 tablespoon vegetable shortening, chilled
- 5 to 8 tablespoons ice water
- 4 to 5 red Bartlett pears, peeled, cored and
- 3 tablespoons fresh lemon juice
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon grated nutmeg
- 3/4 cup seedless raspberry jam or currant jelly
1. To make the pastry dough:
Put the flour and salt in the bowl of a food processor. Cut
the chilled butter and shortening into pieces and add them to the
2. Pulse the food processor 4 to 5 times to break
up the fat. With the the machine running, add 5 tablespoons of the
ice water. Turn the food processor off and then pulse it 5 or 6
times. The dough should begin to mass on the blade. If not, add
another tablespoon of water, or more as needed. When the dough holds
together in a cohesive mass, it is done; do not overmix.
3. Turn the dough out onto the countertop. Flatten
it with the palm of your hand, dust it lightly with flour, and wrap
the dough in plastic wrap or waxed paper. Chill for 1 or 2 hours.
4. Preheat the oven to 350F.
5. On a lightly floured work surface, roll the
dough into a large rectangle, approximately 10-by-14 inches. Press
the dough into an 8-by-11-inch tart pan. Trim the excess dough and
crimp the edges.
6. Arrange the pears in 3 rows over the dough
to fill the pan in a single layer. Sprinkle with the lemon juice.
7. In a small bowl, combine the sugar, cornstarch
and nutmeg and mix well. Sift evenly over the pears. Bake for about
1 hour, or until the crust is golden brown and the filling is bubbling
gently. Set on a wire rack to cool slightly.
8. In a small saucepan, heat the jam over medium-low
heat until liquefied.
9. Loosen the edges of the tart and slide it onto
a serving platter. Spoon the jam over the tart and let cool before