How do you define a perfect day? Barbecue with best friends, great food, perfect Los Angeles sunny Sunday... While my friend Yanush was barbecuing trout with rosemary, Margo cooked a lot of veggies: okra, sweet potatoes, parsnips, fennel, spinach, asparagus, and delicious orange from the tree. When she served tea she brought to the table a Pear Tart she just made that Sunday morning.
Pear Tart is a delicious cake and a classic recipe. Since I uploaded this picture to Facebook I received many requests to post the recipe for the Pear Tart. Perfect time to publish the recipe, now that pears are in season and they can be found ripe and sweet at any local farmers' market and grocery store.
for the shell
Place the disk flat in the pan and with your fingers push it to uniformly cover the bottom and the sides of the pan. Trim the excess dough and patch the edges if necessary.
Remove the halves from the water one at the time, and dry well with a towel. Slice the pear halves crosswise on an angle about 1/8 inch thick slices. Keep the half pear together. Transfer the sliced half pear to the pastry lined pan, with the narrow tip toward the center. Push the slices inward to fan them slightly. Repeat this step with all the pears in a fan design.
Pour the custard filling in the empty spaces around the pears, but not on top of them. The custard should be only half way up the side of the pears. Bake for 20 minutes at 375F (180 C). Reduce oven 350F (170 C) and bake until fully cooked an golden. if the edges of the tart start coloring too much cover the cake with a aluminum foil and finish baking. remove from the oven and let the tart cool.
Making the glaze
In a small pan over medium heat melt the apricot jam. Stir in the water to make the jam thinner. Strain the jam through a fine sieve to remove the fruit pieces. Brush the pear halves with a thin coat of jam. Serve lukewarm.