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Pecan, Pear Tart

Pear Tart with

Bacon & Pecan Streusel


Food scale

Food processor

Pastry Dough

9 ounces all purpose flour (dry weight)

3/4 teaspoon salt

1 1/2 tablespoons sugar

7 tablespoons cold, unsalted butter

4 tablespoons ice water 



2 tablespoons flour

2 tablespoons cold, unsalted butter

1 cup pecans, crush half

1/4 cup brown sugar

3 pieces of thick cut bacon.  Remove half of the fat with a knife.


5 Bosc pears 

Lemon juice

1/4 cup sugar

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg and a pinch

3 tablespoon flour 

1 teaspoon vanilla extract

2 tablespoon brandy

2 tablespoons pear nectar, fresh juiced or bottled 


Egg Wash

1 egg white

1 tablespoon water



Pastry Dough

Pulse the flour, salt and sugar in a food processor.  Add the chilled butter and pulse in the food processor until coarse crumbs form.  Drizzle in the ice water while pulsing, until dough forms.  Press dough into a ball and flatten.  Cover with plastic wrap and chill for 1 hour. 


Place dough on a lightly floured surface, roll out into a rectangular shape and trim edges.  Fold edges over and crimp.  Slide onto a flat baking sheet lined with parchment paper and chill until ready to use.


Cut the butter into the flour and sugar using a fork.

Add the pecans and bacon and mix well.



Peel the pears, remove the cores and thinly slice.  Place the pears in a bowl and toss with lemon juice to keep from browning.  Add the pears and dry ingredients to a large mixing bowl and mix well.  Add vanilla, brandy, pear nectar and mix.  


Arrange the pear slices on top of pastry, brush with all the juices in bottom of bowl and sprinkle with the streusel.   


Whisk the egg white and water together and brush the edges of the pastry.  Bake at 375 until bubbly.  If edges look like their over browning, cover with aluminum foil.  Serve with whipped cream. 

Serves 8-10



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