CRUST---
2 cups flour
1 tbs sugar
1/2 tsp salt
10 tbs unsalted butter
8 tbs ice water
TOPPING---
4 Bartlett pears, peeled and thinly sliced
1/2 cup + 2 tsp sugar
2 tbs flour
1/4 tsp cinnamon
1/8 tsp salt
CRUST---In a bowl, whisk first 3 ingredients. Cut butter into pieces. Work
butter into flour mixture until texture of coarse meal. Add ice water until
mixture begins to hold together, then divide dough in half. Flatten into 2
discs, wrap each in plastic and refrigerate 30 min.
On floured surface, roll out 1 disc to 1/4 inch thickness. Using a 3 1/4 inch
round cookie cutter, cut out 6 circles of dough. Transfer rounds to ungreased
baking sheet. Repeat for a total of 12 circles.
Heat oven to 425 degrees.* TOPPING---Toss pear slices, 1/2 cup sugar, flour,
cinnamon and salt in a bowl. Arrange 6 pear slices on each round, fanning out
and overlapping slightly. Sprinkle tartlets with remaining sugar. Bake 30 min.
or until golden and pears are tender. Serve warm or at room temp. MAKES 12
TARTLETS.*
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