Ingredients
Units
Scale
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 or 3 ripe pears, peeled, cored, and sliced
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 1 cup AP flour
- 1 teaspoon baking powder
- 1/2 tsp. salt
- Canola oil, for greasing the pan
- Turbinado sugar, for sprinkling (optional)
Instructions
- Preheat Oven 350 degrees F. Grease an 8-inch cake pan lightly with the oil and line with parchment.
- In a bowl, cream the butter, sugar, and vanilla with a hand mixer.
- Add the eggs one at a time and beat to incorporate.
- Add the flour, baking powder, and salt to the butter mixture. Mix to combine, but do not overbeat.
- Spread the batter in the prepared pan.
- Press the pear slices into the batter in a pinwheel pattern. Cram in as many as you can. The batter will rise and partially cover the pears. The more pears, the moister the tart will be. Sprinkle with Turbinado sugar if desired.
- Bake 45 minutes or until the cake tester comes out clean.
- Transfer and let cool on a wired rack. Serve with whipped cream and enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
