49 PAULA DEEN’S FALL BAKING
Pear and Brown Sugar Tart
Makes 1 (9-inch) tart½ cup unsalted butter
1 cup pecans, chopped
3 tablespoons fi rmly packed dark
brown sugar
5 cups thinly sliced peeled Anjou
pears
2 tablespoons all-purpose fl our
2 tablespoons cornstarch
1 tablespoon granulated sugar
1 teaspoon lemon zest
1⁄8 teaspoon kosher salt
1 (14.1-ounce) package refrigerated
piecrusts
1 large egg
1 teaspoon water
1 tablespoon turbinado sugar- Preheat oven to 375°. Line 2 baking
sheets with parchment paper. - In a small saucepan, melt butter over
medium heat. Cook, stirring frequently,
until butter turns a medium-brown color
and has a nutty aroma, about 10 minutes.
Remove from heat; stir in pecans and
brown sugar. Spread mixture onto one
prepared pan.- Bake for 6 minutes. Using a slotted
spoon, transfer toasted pecans to a
large bowl. Add pears, fl our, cornstarch,
granulated sugar, zest, and salt, tossing to
combine. - On a lightly fl oured surface, unroll
1 piecrust. Brush with water, and place
remaining crust on top, pressing to seal
layers. Gently roll dough into a 12-inch
circle. Transfer to second prepared
pan. Spoon pear mixture onto center of
dough. Fold edges of dough up and onto
fi lling. (Dough will not completely
cover fi lling.) - In a small bowl, whisk together egg
and 1 teaspoon water. Brush edges of
dough with egg wash, and sprinkle with
turbinado sugar. - Bake on bottom rack of oven until crust
is golden brown and pears are tender,
about 45 minutes. Let cool on pan for at
least 30 minutes before serving.