Recipe: Pear & Raspberry Tart with Chestnut Honey

For the tart shell:
2-1/2 c AP flour
2 tsp sugar
1/2 tsp salt
zest from 1 lemon
14 T cold butter, cubed
3 T heavy cream
1/4 c ice water

For the filling:
1-1/2 lb pears, sliced
24 raspberries
2 T sugar
1 T chestnut honey*
1 tsp cardamom
* Available at ATI (serve with vanilla-cinnamon gelato*)

In a food processor combine the flour, sugar, salt, and lemon zest.  Pulse to blend, add the butter and cream.  Pulse until mixture is the size of small peas.  Sprinkle the ice water over the mixture and pulse just until it starts to come together.  Scrape the dough onto a work surface and knead gently to incorporate.  Form into a flat disk and wrap tightly with plastic, place in fridge for at lease an hour.

On a lightly floured surface roll the dough into a 14″ round and transfer to a 12″ tart pan with removable bottom.  Gently press the dough into the pan and trim off the extra.  Place in the fridge for 30 minutes.

Preheat oven to 350*.  Line the tart shell with parchment and fill with dried beans.  Bake for 40 mintues or until the shell is set.  Remove the beans and bake until golden, about 25 more mintures.  Place on a cooling rack.

Preaheat oven to 400*.  Arrange the pear slices in the shell and sprinkle with raspberries, sugar, cadamom and drizzle on the honey.  Bake for about 30 mintues, the fruits should have let off some juice.  Serve warm or at room temperature with vanilla-cinammon gelato* or Vin Santo wine*.