It is quite a busy week here that started this past weekend. Raking, raking and raking leaves...getting ready for my very dear friend Felicia...competitive volleyball start-up and big high school volleyball awards dinner by Friday.
I have compiled lists everywhere in the house for what needs to be done before our special guest arrives. We are trying to take advantage of the good weather to the yards winterized, not knowing when the first real big snowfall will happen. I have been doing my weekly menu planning and coordinating our tourist sights for Felicia to see during her short visit with us.
All of this seems so insignificant though, as I read my friend Toni's post tonight. Her niece was born last week and for an unknown reason is needing extra medical attention and tests to find out what is going on. She is just the most beautiful little angel and knowing her aunt, will have a great fighting spirit to take on this mystery.
I wish I could be there to just sit, listen, pray with them and offer a hug to nurture the unknown. If there is one thing that I have learned about babies, they are all fighters and I truly know the power of prayer.
My Favorite Pear Tart
For Leah and Her Family
1 pound pears, cored and sliced 1/2 inch thick
Juice from half a lemon, divided
1 stick unsalted butter, room temperature, plus more for coating pan.
1 cup all-purpose flour
1 tsp baking powder
Pinch of table salt
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
Cinnamon-sugar ( 2Tbls sugar + 1/2 tsp cinnamon, mixed together )
Toss the pears with half the lemon juice as soon as they are sliced and set aside. Preheat the oven to 375 degrees. Lightly brush a 9" springform pan with butter. In a small mixing bowl, whisk together flour, baking powder and salt.
In a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in vanillas. Reduce to low speed and incorporate the flour mixture just until the batter comes together. Pour batter into the springform pan and spread evenly with an offset spatula; wrap the pan in plastic and chill at least 20 minutes or overnight.
Remove the dough from the refrigerator. Arrange the pears in a concentric circle on top of the dough. Squeeze the remaining lemon juice evenly over the pears, then lightly sprinkle with the cinnamon-sugar mixture. Bake tart until edges are golden and center is set, 45 minutes to 1 hour. Allow tart to cool in the pan. Run a sharp paring knife around the edge and remove the springform.