Pressed-Crust Pear Tart Recipe

I always wanted to make a tart dough from scratch, but it seemed so complicated and I never did until this pressed-crust pear tart. This is a great recipe for someone like me. You don't have to worry about the dough and the filling making at same time. No need to refrigerate the dough like all other basic tart dough. I don't even have a tart pan..., but it still works! The crust came out taste like sweet cookie. It's easy and very simple.

(8 servings)
Recommended pan: 14-inch rectangular tart pan　or 10-inch round tart pan

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
1 cup all-purpose flour, plus more for your fingers
1/2 cup sugar, plus 11/2 tablespoons
1 large egg
2 to 3 Bosc pears, peeled, halved, and cored
1 1/2 teaspoons ground cinnamon
1/4 cup apricot jam
1 tablespoon fresh lemon juice
1 Whipped cream (optional)

METHOD:

Heat oven to 350° F. Butter a 14-inch rectangular tart pan and set aside.

Cream the butter and 1/2 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the shifted flour until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.

Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.

Recipe adapted from RealSimple

VARIATION:
Substitute pears to apples