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Ingredients
- 1 c. Unbleached flour
- 1/4 c. Sugar
- 1/8 tsp Salt
- 1/4 tsp Baking pwdr
- 3 Tbsp. Cocoa pwdr
- 4 Tbsp. Unsalted butter
- 1 lrg Egg
- 1 c. Unbleached flour
- 1/3 c. Sugar
- 1/4 c. Cocoa pwdr
- 1 stk butter, melted
- 4 x Ripe bartlett pears
- 3 Tbsp. Sugar
- 2 Tbsp. Butter, melted
- 1 Tbsp. Pear eau-de-vie
Directions
- Lightly butter a 10-inch tart pan.
- For dough, combine dry ingredients except cocoa in a mixing bowl. Sift cocoa into bowl through a fine strainer. Rub in butter with fingertips, keeping mix cold and powdery. Beat egg with a fork and stir in.
- Continue stirring till dough is proportionately moistened, pressing it together well. Shape dough into a disk, wrap and chill.
- For crumbs, combine flour and sugar in a bowl; sift in cocoa and mix. Stir in butter and allow to stand a few min. Break up into coarse crumbs.
- Set a rack in the lower third of the oven and preheat oven to 350 degrees.
- Roll dough on a floured surface and line the prepared pan, pressing dough in well. For filling, peel, halve, core and slice pears into a bowl and toss with remaining ingredients. Pour filling into lined pan, smooth top and scatter crumbs over surface. Bake the tart about 30 to 35 min, till the crust and crumbs are baked through and the filling is bubbling.
- Cold on a rack and serve tart at room temperature.
- Yield: 8 servings
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