- 10 tablespoons butter at room temperature
- 1 cup plus 1 tablespoon sugar
- 3 tablespoons lemon juice
- 3 tablespoons dark rum
- 4 or 5 ripe but firm pears, peeled, cored, and cut into 1/4-inch-thick slices
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cardamom
- 1/3 teaspoon salt
- 2 eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 pint whipping cream
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1) Preheat oven to 400°F.
2) Butter a 10-inch, deep-dish pie plate with 1 1/2 tablespoons of the butter. Sprinkle bottom of dish with 2/3 cup of the sugar, lemon juice, and 2 tablespoons rum. Arrange pear slices in concentric circles.
3) Bake until pears are lightly caramelized and very tender, about 1 hour. Remove pie plate from oven and reduce oven temperature to 375°F.
4) Cream remaining 8 1/2 tablespoons butter with 1/2 cup sugar, 1 tablespoon rum, lemon zest, cardamom, and salt and mix until smooth. Beat in eggs one at a time. Fold in flour and baking powder. Spoon batter evenly over pears.
5) Whip cream with remaining 1 tablespoon sugar to soft peaks. Serve pear tarte at room temperature with a dollop of whipped cream.
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