Ingredients
1 lemon
1 c. general flour
1/4 tsp. leavening
1/2 c. (1 stick) tasteless butter, at area temporary worker
1/4 tsp. Kosher salt
1/2 c. and one tablespoon sugar
1 giant egg
3 tiny Bartlett pears, peeled, halved and cored
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2 tbsp. apricot preserves
4 contemporary thyme sprigs, torn into tiny piecesDirections
Heat kitchen appliance to 350°F. gently coat 14" by 4" tart pan with removable bottom with slippery cookery spray. From lemon, grate one/2 teaspoon zest and squeeze 1 tablespoon juice; set juice aside. In medium bowl, whisk along flour, lemon zest, leavening and salt.
In giant bowl, with mixer on medium speed, beat butter and 1/2 cup sugar till lightweight and downlike, regarding three minutes. scale back speed to low; drill egg. bit by bit add flour mixture, compounding till incorporated (dough are terribly soft).
Transfer dough to ready tart pan; with floured fingers, push dough equally into bottom and up sides of pan.
Arrange pear halves, cut sides down, alternating top-to-bottom. Sprinkle with cinnamon, ginger and remaining one tablespoon sugar. Bake till crust is golden brown, fifty five to sixty five minutes; let cool on wire rack.
In tiny microwave-safe bowl, mix apricot preserves and juice. Microwave thirty seconds or till bubbling; combine to mix. Brush gently over entire tart; sprinkle with thyme to serve.
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