Ingredients
- 2 cups flour
- Pinch salt
- 1/3 cup light brown sugar, firmly packed
- 11 tablespoons cold butter (do not use margarine)
- 2 egg yolks, lightly beaten with a fork
- 10 to 12 seckle pears or 6-7 bosc pears, peeled, cut in quarters and then into 2 or 3 lengthwise slices
- 2 tablespoons lemon juice
- 1/2 cup currants
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/3 to 1/2 cup white sugar, depending on the sweetness of the pears
- 2 tablespoons butter
- 4 tablespoons sugar
Directions
Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch springform pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve.
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By soccermommie
NJ
on December 30, 2010
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This was my first attempt ever at making pie crust and it turned out great! I used a regular pie plate instead of a springform pan so I ended up with 3 times more filling than I could use, and my crust was thicker than it should have been since the dish I used was not as deep. Still my hubby loved it and I plan to use the excess filling for turnovers. I sliced the pears thinner than the recipe called for and I think it looked prettier. overall a really easy no fuss recipe.
By yvonne_11267201
on October 30, 2008
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Made this tasty tart twice and both times the pears were swimming
in juice. Had to pour off the hot juice, thicken it, and pour it over the baked tart.
Did instructions for the filling leave out a thickening agent?
Extra appeal: Halfway through the baking, I brushed a glaze of apricot preserve all over the top and sprinkled a bit of nutmeg over that.
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