Pear Tart #1

Use fresh pears for best results

• 1 CUP SUGAR
• 1/4 CUP SOFT BUTTER
• 4 TBLSP FLOUR
• 2 EGGS
• 1 TSP VANILLA
• 6-7 FRESH PEARS, PEELED AND CUT INTO HALVES
  

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Beat butter, sugar, eggs, flour and vanilla together until creamy. Pour over fresh pear halves in unbaked 9” pastry shell. Bake at 325 degrees for 40 to 45 minutes.

Notes:

Well-drained canned pear halves may be used in place of fresh pears. Ginger or cinnamon may be sprinkled lightly over pears, if desired. Sometimes I like to sprinkle a tablespoon or two of finely chopped golden raisins or nuts over the bottom of the piecrust before adding pears (do not use dark raisins, as they will discolor the pears).