Pear-TartON THE COVER
PEAR TART

ACTIVE: 30 MIN I TOTAL: 1 HR 30 MIN I SERVES 8

1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 1 Tbsp sugar
1 large egg
1/2 tsp almond extract (optional)
4 Bosc or Barlett pears
1/4 tsp ground cinnamon
1/4 cup apricot jam
1 Tbsp fresh lemon juice


1 Heat oven to 350°F. Coat a 9- to 10-in. tart pan with removable bottom with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder and salt.
2 Using an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until light and fluffy; beat in the egg and almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, mixing until fully incorporated (the dough will be very soft).
3 Using a small spatula, spread the dough evenly into the bottom and up the sides of the tart pan. With floured fingers, even out the sides of the crust, if necessary (you will need to continue to flour your fingers while pressing).
4 Peel, core and cut each pear in to 11/2- to 2-in. wedges. Arrange one ring of pears with the tips pointing toward the center and slightly overlapping them on top of the dough. Top with another ring, working in the opposite direction. Sprinkle with the cinnamon and remaining Tbsp sugar. Bake until the crust is golden brown and the pears are tender, 65 to 75 minutes. Let cool for 1 hour.
5 In a saucepan, combine the jam and lemon juice. Cook, stirring, over medium heat until the jam has melted. Gently brush the jam mi xture over the entire tart.

PER SERVING: 300 CAL, 12 G FAT (8 G SAT FAT), 54 MG CHOL, 87 MG SOD, 3 G PRO, 47 G CAR, 3 G FIBER