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Epicurean Kentuckian: Pear Tart



2011-02-26 - Collumbia, KY - Photo by Linda Waggener.
This d'Anjou Pear Tart was baked by Mary Keltner of Gradyville, KY. She fitted the crust to a standard tart baking pan, brushed it with an apricot-raspberry jam glaze, and then halved each pear and sliced it into quarter-inch wedges so the slices would fan out on top of the crust. Each slice received a bit of salt-free real butter. The tart was sweetened with brown-sugar Splenda, and seasoned lightly on top with nutmeg. It was taste-tested in the CM Columbia Epicurean Kitchen and found to be a light and delicious dessert, perfect with coffee, for an early Saturday afternoon treat with friends.


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