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Good Eats! A Treasury Of Favorite Recipes
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3) Add pears to the pan and toss for 2 minutes.
4) Add the balsamic vinegar and continue to toss for 30 seconds.
5) Add sugar and cook until the pears have softened.
6) Add the nutmeg, cinnamon, and the butter and melt slowly.
7) Fold in the blueberries.
8) Remove from heat.
9) Sprinkle on the flour and combine well. Allow to cool to room temperature.
0) Place dough on a floured piece of parchment and roll out to a 1/4−inch thick disk.
1) Transfer to a baking sheet.
2) Place cubed pound cake in the middle of the dough, leaving a 3−inch margin of crust
on all sides.
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3) Spoon filling over the cake cubes and top the pears with 1−ounce of cubed butter.
4) Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has
formed around the edge of the whole tart.
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5) Brush the tart with the egg wash and sprinkle the crust with the sugar.
6) Bake for 30 to 35 minutes, or until the filling begins to bubble and the crust is golden
brown.
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7) Remove from the sheet pan immediately and cool on pie rack.
Yield: 1 Pie
NO PAN PEAR PIE
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