Pear and Walnut Tart

Name: Pear and Walnut Tart
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 2 cups flour, plus more; 1 ⁄ 2 cup plus 3 tbsp. sugar; 1 ⁄ 2 tsp. kosher salt; 12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled; 1 whole egg plus 1 egg white, lightly beaten together; 1 cup golden or sultana raisins; 1 cup brandy; 2 lb. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise; 2 tbsp. fresh lemon juice; 1 cup chopped walnuts; 8 amaretti cookies, crushed

Serves
serves 8-12

LANDON NORDEMAN

Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn.

Ingredients

2 cups flour, plus more
¹⁄₂ cup plus 3 tbsp. sugar
¹⁄₂ tsp. kosher salt
12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled
1 whole egg plus 1 egg white, lightly beaten together
1 cup golden or sultana raisins
1 cup brandy
2 lb. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise
2 tbsp. fresh lemon juice
1 cup chopped walnuts
8 amaretti cookies, crushed

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Instructions

Step 1

In a bowl, whisk together flour, ½ cup sugar, and salt. Add 8 tbsp. butter; work butter into flour until it resembles coarse sand. Add egg mixture; stir to form a dough. Briefly knead dough on a floured surface. Press dough into a disk; wrap in plastic wrap; chill for 2 hours. Working on a floured surface, roll dough into a 13" circle about 3⁄16" thick. Transfer dough to an 11" removable-bottom tart pan set on a baking sheet; press dough into pan. Trim edges of dough; prick bottom with a fork. Cover tart shell with plastic wrap; chill in freezer for 20 minutes.

Step 2

Heat oven to 400°. Place a 13" circle of parchment paper inside tart shell; fill with dried beans. Bake until edges brown, about 20 minutes. Remove paper and beans; continue baking until browned all over, 18–20 minutes. Let cool.

Step 3

Meanwhile, put raisins into a bowl; cover with brandy; let sit for 20 minutes. In a bowl, combine remaining sugar, pears, and lemon juice; transfer mixture to cooled tart shell. Drain raisins; scatter over pears. Sprinkle walnuts and cookies over pears. Dot top with remaining butter; cover rim of tart with strips of foil. Bake until tart is golden and bubbly, 45–50 minutes. Let cool; serve.

In a bowl, whisk together flour, ½ cup sugar, and salt. Add 8 tbsp. butter; work butter into flour until it resembles coarse sand. Add egg mixture; stir to form a dough. Briefly knead dough on a floured surface. Press dough into a disk; wrap in plastic wrap; chill for 2 hours. Working on a floured surface, roll dough into a 13" circle about 3⁄16" thick. Transfer dough to an 11" removable-bottom tart pan set on a baking sheet; press dough into pan. Trim edges of dough; prick bottom with a fork. Cover tart shell with plastic wrap; chill in freezer for 20 minutes.
Heat oven to 400°. Place a 13" circle of parchment paper inside tart shell; fill with dried beans. Bake until edges brown, about 20 minutes. Remove paper and beans; continue baking until browned all over, 18–20 minutes. Let cool.
Meanwhile, put raisins into a bowl; cover with brandy; let sit for 20 minutes. In a bowl, combine remaining sugar, pears, and lemon juice; transfer mixture to cooled tart shell. Drain raisins; scatter over pears. Sprinkle walnuts and cookies over pears. Dot top with remaining butter; cover rim of tart with strips of foil. Bake until tart is golden and bubbly, 45–50 minutes. Let cool; serve.