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Asian pear tart

Time 1 hour 25 minutes
Yields Serves 6
Asian pear tart
(Kirk McKoy / Los Angeles Times)

Sweet dough

1

Beat butter and powdered sugar on medium speed in electric mixer fitted with paddle attachment 5 minutes. Scrape down sides of bowl.

2

Add yolks 1 at a time with mixer on low speed. Add cream and mix at medium speed 1 minute. Turn off mixer and add flour. Mix on low speed until combined. Do not over mix.

3

Divide dough in half, wrap in plastic wrap and refrigerate 1 hour.

Brown sugar filling

1

Combine brown sugar, flour and cinnamon in bowl and stir until there are no lumps. Set aside.

Assembly

1

Butter and flour 12 (4 1/2-inch) or 2 (10-inch) tart shells. Remove 1 piece of Sweet Dough from refrigerator and roll out 1/4 inch thick. If making individual tarts, cut dough into 6-inch rounds. Line tart shells with dough, trimming any excess dough even with edge of tart shell. Repeat with remaining piece of dough.

2

Fill each tart shell half way with Brown Sugar Filling. For individual tarts, dot each with 1 teaspoon butter in pieces and spoon on 3 tablespoons cream. Arrange 1/4 to 1/2 Asian pear, depending on size of fruit, on each tart. Bake at 325 degrees until golden brown, about 35 minutes.

3

For 10-inch tarts, dot each with 2 tablespoons butter in pieces and spoon on 9 tablespoons cream. Arrange Asian pear slices on each tart. Bake at 325 degrees until golden brown, 45 to 50 minutes.


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