cooking tips

Pear Tart

Crust

1 ½

– cups toasted pecans

2 – tablespoons sugar

– teaspoon salt

1 ½

– sticks, cold unsalted butter, cut into cubes

– cup iced water

motor running add the iced water slowly until the dough comes together in a ball. Scrape the dough

chilled, at least 30 minutes.

Filling

– cup mascarpone cheese

– cup almond paste

1 – tablespoon sugar

4 – ripe Bartlett pears, peeled and cut into ½" thick slices

Preheat the oven in the Conventional Mode to 400° and place an oven rack on rack position 1.

Mix the mascarpone cheese and almond paste in a small bowl and carefully spread over the pastry

on top. Fold the edges of the tart over the pears and bake the tart for 35-40 minutes until the crust is

cooked through.