Crisp Pear Tart

Crisp Pear Tart

1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts

Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.

Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.

Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.

Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.

If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.

Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.