4 ripe Bosc pears
2 T. butter
1/2 c. sugar, divided
Juice of 1/2 lemon
Apricot jelly (optional)
Refrigerated pie crust
Peel and core the pears, and cut them into chunks. Saute in the butter over medium-high heat. Stir in 1/4 c. of the sugar. If the pears are truly ripe, they will give up their juices readily. Saute until they have started to brown and the juices have thickened a bit. Let them cool for a few minutes.
Lay out pie crust on parchment paper on a baking sheet (the kind with an edge). Pile the pears into the center of the pastry and squeeze lemon juice over them. Sprinkle with the remaining 1/4 c. sugar and fold up the edges of the pastry to make a tart. Bake at 350 degrees until pastry is golden and fruit is bubbly, about 40 minutes.
Brush the tart with apricot jelly before serving, if desired.
Makes 1 tart.
Adapted from Tasty, p. 429.
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