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Pear Tart
Tarte aux Poires

Serves: 6 : 6

Cut the butter into small pieces and leave to soften. Sift the flour into a mixing bowl, make well in the center and into the well put the sugar, a pinch of salt, the egg yolk and the cold water. Work quickly together. Incorporate the softened butter into the pastry without overworking it. Roll into a ball and leave to chill in the refrigerator for 1 hour. Preheat the oven to 400ºF. Roll out the pastry to 1/4" thick and use to line a buttered 9.5" tart pan (or cut in 4, roll and line 4 individual tart pans). Peel and quarter the pears. Remove the cores and cut into very thin slices. Beat the eggs together and stir in the crème fraîche, cornstarch and sugar. Arrange the sliced pears in the pastry case and cover with the egg mixture. Bake for about 20 mn. Remove from the oven and allow to cool before removing the tart from the pan.

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Recipe Category: Desserts

1/2 cup butter
1 Tbsp cornstarch
1 cup creme fraiche (or heavy whipping cream)
3 eggs
4 large ripe pears
1/2 cup water
1 egg yolk
2 Tbsp sugar
2 cups flour
1/2 cup superfine sugar