Rustic Pear Tart

Makes 10 servings

1 -1/3 ----------------cups all-purpose flour

3 ----------------------tablespoons sugar

1/4 -------------------teaspoon salt

7 ----------------------tablespoons cold butter , cubed

2 to 3 ----------------tablespoons cold water

FILLING :

3/4 -------------------cup sugar

1/4 -------------------cup slivered almonds , toasted

1/4 -------------------cup all-purpose flour

1 -1/2 --------------- teaspoons dried grated lemon peel

1/2 to 3/4 teaspoon ground sinnamon

4 ----------------------medium ripe pears , peeled and sliced

1 -----------------------tablespoon butter

TOPPING :

1 -----------------------egg white

1 -----------------------teaspoon water

1------------------------tablespoon coarse sugar

GLAZE (OPTIONAL):

!/4 ---------------------cup confectioners' sugar

1 -1/2 -----------------teaspoons milk

1/4 -------------------- teaspoon vanilla extract

1/4 --------------------cup slivered almonds , toasted

1) In a small bowl , combine the flour , sugar and salt ; cut in butter until crumbly . Gradually add water , tossing with a folk until dough forms a ball . Roll out to a 14-inch circle . Tranfer pastry to a 14-inch pizza pan .

2) In a large bowl , combine the sugar , almonds , flour , lemon peel and cinnamon . Add pears ; toss to coat . Spoon over the pastry to within 2 inches of edges ; dot with butter . Fold edges of pastry over pears .

3) For TOPPING :Beat egg white and water . Brush over pastry ; sprinkle with coarse sugar . Bake at 375* for 45 to 50 minutes or until brown .

4 For GLAZE : Combine the confectioners' sugar , milk and vanilla . Pour over warm tart . Sprinkle with almonds . Cool on a wire rack . Store in the refrigerator .

Tender pastry ankes a "pouch" for a cinnamony pear filling . For even more flavor , top the tart with a powdered sugar glaze and toasted slivered almonds .