Little Pear Tarts

Makes 2 tarts, 4 servings

Pastry for one crust pie

3 small ripe pears, peeled, cored and sliced ¼” thick

2 TBSP flour

4 tsp lemon juice

½ tsp cinnamon

⅓ cup + 1.5 TBSP sugar

2 TBSP milk

2 TBSP chopped pecans

Preheat oven to 400F.

Divide pie dough into two parts and chill.

In a large bowl toss together the pear slices with flour, cinnamon, lemon juice, and ⅓ cup sugar. Set aside.

Roll each dough ball into a 10” circle. Place on cookie sheet. Mound the pear mixture in the middle, fold over the edges of the dough leaving about 2.5” uncovered in the middle. Brush each crust with milk and sprinkle with sugar.

Bake tarts for 20 minutes.

Mix pecans with 2 tsp sugar, sprinkle over filling in center of tarts. Bake another 10 minutes until crust is browned.

Adapted from “The Good Housekeeping Step-by-Step Cookbook”.

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