Ingredients
2-1/2 cups all-purpose flour1 teaspoon salt1 cup cold butter, cubed8 to 10 tablespoons ice waterFILLING:2 tablespoons butter8 medium ripe pears, peeled and thinly sliced1-1/2 teaspoons ground cinnamon1/3 cup apple cider or juice1/4 cup packed brown sugar1 teaspoon vanilla extract1 tablespoon coarse sugar
Preparation
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly.
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.
