Pear Tart

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*4 Bartlett Pears, thinly sliced (smaller ends removed)

*1/2 cup Brown Sugar

*1/4 teaspoon Rum Extract Flavoring

*3 tablespoons of cold Butter, cubed or grated for dotting

Pastry Crust

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*2 cups All-purpose Flour, sifted

*1 and 1/2 sticks Cold Butter, cubed

*1/2 cup Ice cold Water

*1/2 teaspoon Kosher Salt

*1 tablespoon Brown Sugar

*1/4 teaspoon Cardamom

*1 teaspoon Cinnamon

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In a food processor add the flour, cold butter, kosher salt, brown sugar, cardamom and cinnamon, plus until butter resembles large peas. Then drizzle in the cold water and pulse just until it forms together. Place dough in plastic wrap and refrigerate 1 hour.

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Remove dough from the fridge and roll out onto a floured surface, rolling into a rectangle shape. Place rolled dough onto parchment paper (sprayed with Pam cooking spray) and layer thin sliced pears in 4 rows leaving around 1 and 1/2 inches for edge.

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Mix together the brown sugar, caradamon and cinamon and sprinkle on top of the apples the brown sugar mixture and dot with butter.

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Note: Pear juices will leak out onto baking sheet when baking. I thought about making an edge for the pastry crust but it may make the crust soggy.

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Bake at 350*F. oven for 45 minutes to 1 hour.  Then remove tart from the oven and brush on the orange marmalade glaze.

Orange Marmalade Glaze

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*1/4 cup Orange Marmalade Jam/Jelly

*2-3 tablespoons Water

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In a small sauce pan add marmalade and water on low. Stir marmalade and water until combined and warmed. Then using a pastry brush, brush on glaze over the baked pears and crust.

Enjoy!

Lindy