Issue link: http://maconmagazine.uberflip.com/i/315999
october/noveMber 2013 Macon Magazine i 79 h o l i d a Y G u i d e 2 0 1 3 Macon's Oil Experts Since 1995 Check out all of our exci ng discounts at Fountain Car Wash & Lube (478) 742-4351 1820 Hardeman Avenue Macon, GA 31201 Visit our Lube Shop for 2 FREE car washes with every oil change. fountainwashandlube.com fcw-maconmag-ad-v2.indd 1 9/18/2013 3:17:31 PM Pressed crust Pear tart An impressive, yet simple, Thanksgiving dessert, this tart, which makes use of delicious autumn pears, works equally well in either a rectangular or round tart pan. For make-ahead convenience, it can be prepared and stored at room temperature, loosely covered in foil, for a day or two before serving. 1/2 cup (1 stick) butter, plus more for the pan, at room temperature 1 cup all-purpose flour, plus more for the fingers 1/4 teaspoon baking powder 1/2 cup sugar, plus 1 1/2 tablespoons 1 large egg 2-3 Bosc pears, peeled, halved and cored 1 1/2 teaspoons ground cinnamon 1/4 cup apricot jam 1 tablespoon fresh lemon juice Whipped cream, if desired Heat oven to 350 degrees. Butter a 14-inch rectangular tart pan and set aside. Combine the flour and baking powder in a medium bowl and set aside. Using an electric mixer, cream the butter and ½ cup sugar at high speed in a large bowl. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool. Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with whipped cream, if desired. Continued from page 73