Asian pears are a seasonal luxurious fruit......not-pear shaped......they look like apples.
Asian Pear Tart / serve 6 w/ ice cream or whipt cream
Sweet dough 2 c ice cold butter in ½" pieces 2 cups conf 3 egg yolks ¼ cup h/cream 4 ¾ cups flour
Beat butter and conf on med w/ elec/mixe paddle 5 min. Scrape down sides. Add yolks singly on low.
Add cream and mix at med a min. Turn off mixer; add flour. Mix on low to combine. Do not over mix.
Divide dough in half, saran, chill an hour.
Brown sugar filling 1 ½ cups light brown sugar, ⅓ cup flour ¼ tsp cinnamon
Combine brown sugar, flour and cinnamon; stir til there are no lumps. Set aside.
PEARS ¼ cup (½ stick) butter 2 ¼ cups h/cream 3-5 Asian pears, cored in ¼-inch-thick slices
Assembly Butter and flour 12 (4 1/2-inch) or 2 (10-inch) tart shells. Roll out piece of Sweet Dough 1/4" thick. For individual tarts, cut 6" rounds. Line tart shells w/ dough, trimming excess even with edges. Repeat w/ rest dough. Fill tart shells half way with Brown Sugar Filling. For individual tarts, dot w/ tsp butter pieces; spoon on 3 tbl cream. Arrange 1/4-1/2 Asian pears, depending on size, on each tart. Bake golden 325 deg 35 min.
For 10" tarts, dot with 2 tb butter pieces; spoon on 9 tb cream. Arrange pear slices on each tart. Bake golden brown 325 deg 45-50 min.