Rustic Pear Tart Recipe Dulcis in Furno

• 2 2/3 cups all purpose flour
• 2/3 cold butter into small pieces
• 1/2 cup sugar
• 1 egg
• 1 pinch of salt
• 2 teaspoons baking powder
• 1,76 lb pears
• 1/2 cup sugar
• 3 tablespoons Rum
• 1/2 teaspoon cinnamon
• 1 tablespoon milk
• 0.35 oz melted butter
• icing sugar to sprinkle

1. Prepare the shortcrust pastry: shape the flour into a fountain on the counter and add the other ingredients.
2. Sand with your fingers.
3. Start kneading with the fingertips quickly, form a ball.
4. Wrap the dough in film and let rest in the fridge for 30 minutes.
5. (You can also use a food processor).
6. Prepare the filling: peel the pears and cut into slices.
7. Put them in a bowl, add sugar, rum ad cinnamon, stir gently and let rest for at least 5 minutes.
8. Roll out 2/3 of the shortcrust pastry and place it into the 12in cake pan (with the bottom covered with greaseproof paper).
9. Arrange the pears on the pastry (not add the liquid!
10. ).
11. Fold the border over the filling and brush it with the milk.
12. Roll out the reamining shortcrust pastry, do a 12in circle, cover the tart, brush with melted butter and riddle the surface using a fork.
13. Bake in the preheated oven at 355-390 degrees F for 50 minutes about or until golden brown.
14. Let cool and remove form pan.
15. Sprinkle with icing sugar and serve.

flour, cold butter, sugar, egg, salt, baking powder, pears, sugar, rum, cinnamon, milk, butter, icing sugar

Taken from www.chowhound.com/recipes/rustic-pear-tart-28115 (may not work)