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Pressed-Crust Pear Tart
- 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
- 1 cup all-purpose flour, plus more for your fingers
- 1/4 teaspoon baking powder
- 1/2 cup sugar, plus 1 1/2 tablespoons
- 1 large egg
- 2 to 3 Bosc pears, peeled, halved, and cored
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup apricot jam
- 1 tablespoon fresh lemon juice
Directions:View on Real Simple
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