Late Summer Tart | Recipes

Late Summer Tart

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Makes:16 servings
Freezing:not recommended

Ingredients

Pat In No Fail Pie Crust

2 cups 500 mL Robin Hood® Original All Purpose Flour
3 tbsp 45 mL sugar
¾ tsp 4 mL salt
1 cup 250 mL Crisco® All-Vegetable Shortening or Crisco One Cup Stick
1 egg
2 tbsp 30 mL cold water
1 tbsp 15 mL white vinegar

Filling

8 about 8 cups/2L pears thinly sliced (do not peel)
½ cup 125 mL sugar

Directions

  1. Preheat oven to 425°F (218°C).
  2. No Fail Pat In Pie Crust: Combine flour, sugar and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until of all mixture is moistened. Immediately press dough into ungreased 11” (28 cm) tart pan with removable bottom.
  3. Toss pears with sugar in a large bowl. Pile them into prepared crust.
  4. Bake in preheated oven 20 minutes. Lower heat to 350°F (180°C). Continue baking 40 to 45 or until pears are tender.
  5. Cool on wire cooling rack. Serve warm or at room temperature.

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