Ingredients

For the tart dough
2¼ cups all-purpose flour
¼ teaspoon salt
4 tablespoons sugar
8 ounces very cold butter, (2 sticks) cut in 1/2-inch pieces
4 egg yolks
2 tablespoons ice water, or more as needed

For the Filling
2⅓ cups sugar
Grated zest and juice of 1 lemon
2 tablespoons soft butter
2½ pounds pears, firm, nearly ripe (Seckel, Anjou, or Bosc)
½ cup apricot jam
1 egg yolk, beaten with 1 tablespoon water for glazing

Description

This Tart Is A Specialty Of Calvizzano, A Town Near Naples, Made With The Mastantuono Pear, Which Grows There. You Will Have To Visit Calvizanno To Taste The Mastantuono-a Small, Round Yellow-green Pear-but Several Of Our American Varieties, Such As Small

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