• Preparation Time 20 minutes
  • Baking Time 65 minutes
  • Makes 16 servings
  • Freezing Not Recommended
  • Late Summer Tart
    Late Summer Tart

Ready.
Set.
Make.

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Ingredients

  • Pat In No Fail Pie Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3 tbsp sugar
  • ¾ tsp salt
  • 1 cup All-Vegetable Shortening or One Cup Stick
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp white vinegar
  • Filling
  • 8 pears thinly sliced (do not peel)
  • ½ cup sugar

Serving Size: 16 servings

Next

Directions

Serving Size: 16 servings

  • Preheat oven to 425°F (218°C).
  • No Fail Pat In Pie Crust: Combine flour, sugar and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until of all mixture is moistened. Immediately press dough into ungreased 11” (28 cm) tart pan with removable bottom.
  • Toss pears with sugar in a large bowl. Pile them into prepared crust.
  • Bake in preheated oven 20 minutes. Lower heat to 350°F (180°C). Continue baking 40 to 45 or until pears are tender.
  • Cool on wire cooling rack. Serve warm or at room temperature.
Finish

Finished!

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