Nellis Pear Tart

Year after year, we've watched wildlife graze on fruit from the Nellis pear tree in my parents' backyard. Since the pears aren't particularly sweet and rarely ripen evenly enough to be eaten raw, we hadn't joined in until today.

The crisp nature of this pear variety makes baking an appropriate approach. Tart citrus accents playing amidst a delicate sweetness summon summer memories of evening sunlight filtering through tree leaves. Neither too heavy nor too rich, this guilt-free reward "pears" nicely with afternoon tea or coffee.

Pastry dough 
1 1/2 cups flour (refrigerated, if it's hot out)
1 stick cold butter
3-4 tbsp cold water (dependent on humidity in your area)
1 tsp confectioners' or powdered sugar
1/2 tsp salt

In a food processor, combine dry ingredients and mix well. Cut in butter until there are no large chunks of butter left (smaller than ball bearings). Gradually add water until it forms a ball. Once you begin adding the water, don't overwork mixture or your dough will become tough. Shape into a flat disk, wrap in plastic and chill for at least 1 hour.

Tart filling 
5 large & firm baking pears (Nellis or under ripe pears. Avoid soft or ripened pears)
1/2 cup sugar
1 lemon
2 tbsp all purpose flour
1 tbsp butter (cut into small squares)

Slice pears into 1/4" widths, set aside. On the countertop, roll the lemon to release its juices. Zest the lemon first and then juice it. In a separate dish, combine flour and sugar until there are no lumps. Toss pear slices with lemon zest, juice and the flour/sugar mixture. Roll out chilled pastry dough and place in pie dish, allowing extra dough to hang over the sides. Preheat oven to 375 degrees Fahrenheit. Layer in filling and juice evenly. Fold overhanging dough back over the filling. Top with small butter squares and bake for 50-60 minutes or until golden brown and bubbling. Let cool for 30 minutes, slice and serve.

Servings: 8