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Almond Pear Tart

Makes 8 servings

Pastry for single-crust pie (9 inches)

3/4 cup plus 2 teaspoons sugar, divided

3 tablespoons all-purpose flour

4 cups sliced peeled fresh pears (about 4 medium)

3 tablespoons sliced almonds

On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet.

In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.

Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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