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PEAR TART
1/4 pound butter, room temperature
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
3 ripe Bosc pears
3 tablespoons granulated sugar
3 tablespoons lemon juice
Cream butter with granulated sugar until smooth. Add eggs, one at
a time, beating well after each addition. Stir in vanilla, then
stir in flour until batter is well-mixed (don't overmix, though,
or it can get tough.) Spread batter evenly in a buttered, floured
11-inch tart pan. Wash, halve, and core pears. Arrange pear halves,
cut side down, over surface of batter. Sprinkle fruit evenly with
the lemon juice and 3 tablespoons granulated sugar.
Bake in a 375 degree oven for 40 minutes, or until center of cake
feels firm when lightly pressed. Sprinkle with additional sugar
when out of the oven 10 minutes. Serve warm.
Serves 6
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Pear Tart 04