Hrushkovyy abo Yabluchnyy Smetanovyy Platsok - Pear or Apple Sour Cream Tart

[Olga Drozd]

Ukrainian -  Hrushkovyy abo Yabluchnyy Smetanovyy Platsok - Pear or Apple Sour Cream Tart

Use ripe and aromatic pears or apples such Bartlett pears or Golden Delicious apples. For this recipe I used Empire apples. This is a delicious and tender tart. The sour cream when baked tastes like cheesecake. CRUST: 1 1/2 cups all purpose flour 1/3 cup granulated sugar 3/4 teaspoon baking powder Pinch salt 7 Tablespoons unsalted butter 1 large egg 1/2 teaspoon vanilla extract FILLING: 3 ripe Bartlett pears (about 6 ounces each)or apples TOPPING: 1/2 cup sour cream 1 large egg 1/4 cup granulated sugar 1 Tablespoon all purpose flour 1 teaspoon vanilla extract

You will need a 9 to 9 1/2 inch springform pan.

Pre-heat the oven to 350º F.

Crust: Put flour, sugar, salt, and baking powder into a medium size bowl.  Stir to mix well.  Cut up and add the butter.  Cut in with a pastry blender and/or rub in with your fingers, until the mixture is in coarse crumbs.  Add the egg and vanilla.  Stir with a fork or spoon until a smooth, well blended dough forms.

Food processor method for crust:  Put the flour, sugar, salt, and baking powder into a food processor. Process 1 second to mix.  Cut up and add the butter. Process 3 or 4 seconds, until the mixture is crumbly. Scrape the sides and bottom of the bowl.  Break the egg over the mixture.  Sprinkle with vanilla. Turn the machine on/off a few times until a soft tacky dough forms.

Spread or pat the dough evenly over the bottom and 1 to 1 1/2 inches up the sides of the pan.

Peel the pears, quarter lengthwise, and remove the cores.  Slice the pears thin from stem end to blossom end.  Scatter the fruit over the crust.  Bake 30 minutes.

Measure the sour cream in a 2 cup or larger measure.  Add the remaining ingredients and whisk to blend.  Drizzle over the fruit.  Shake the pan gently to settle the cream.  Bake 18 to 20 minutes longer, until the custard is no longer liquid in the center (it should be creamy).  Place the pan on a wire rack to cool for 5 minutes.  Loosen the edges of the tart with a knife and remove the sides of the pan.  Let cool completely before serving.  Refrigerate after 1 hour.  Leftovers are very good cold. Serves 6 to 8 or more.

Variation: Use 3 medium size Golden Delicious or other aromatic apples instead of the pears.  Bake as directed.