Recipe: Autumn Pear Tart (with olive oil pastry crust)

Autumn Pear Tart

1 cup plus 2 tablespoons all-purpose flour
1/6 teaspoon salt
1/4 cup CARAPELLI Light Olive Oil
2 tablespoons + 1 teaspoon cold milk
6 Bartlett pears, peeled, cored and cut lengthwise into -inch thick slices (about 6 cups)
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon

For Pastry:
In large mixing bowl, combine flour and salt. In liquid measuring cup, combine CARAPELLI Light Olive Oil and milk. Add all at once to flour mixture. Stir lightly with a fork. Form dough into a ball; flatten slightly with your hands. Place prepared dough in plastic wrap and chill for about 30 minutes.

Place ball of dough between 2 sheets of wax paper. Roll ball of dough into a 12-inch circle. Peel off top paper of crust and place paper side up into a 9-inch round tart pan with a removable bottom. Remove top sheet of paper. Press dough against bottoms and sides of pan. Remove any excess dough.

For Filling:
To prepare filling, combine pears, sugar, flour, crystallized ginger and cinnamon. Toss gently to combine ingredients. Spoon filling into prepared crust.

Bake at 375F for 45 minutes or until golden brown and filling is hot. Cool tart on wire rack for at least 20 minutes prior to serving.

Servings: 8
Source: Hormel Foods