Pressed-Crust Pear Tart 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature1 cup all-purpose flour, plus more for your fingers1/4 teaspoon baking powder1/2 cup sugar, plus 11/2 tablespoons1 large egg2 to 3 Bosc pears, peeled, halved, and cored1 1/2 teaspoons ground cinnamon1/4 cup apricot jam1 tablespoon fresh lemon juice1 Whipped cream (optional)Special Equipment: 14-inch rectangular tart panHeat oven to 350° F. Butter a 14-inch rectangular tart pan and set aside.Combine the flour and baking powder in a medium bowl and set aside.Cream the butter and 1/2 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.Tip: If you don?t have a rectangular tart pan, you can use a 10-inch round tart pan. The dessert can be made up to 2 days in advance, covered, and kept in the refrigerator. Yield: Makes 8 servings
