10 Minute (Beautiful) French Pear Tart

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

subheading: Crust:

1 ½ cups flour I used half whole wheat

½ teaspoon salt

1 teaspoon sugar

¼ cup vegetable or canola oil

¼ cup mild olive oil see note

2 tablespoons milk or water

½ teaspoon vanilla

subheading: Topping:

2 tablespoons flour

¾ cups sugar

2 tablespoons margarine or butter, cold

subheading: Filling:

3 to 4 pears large, ripe, cored and sliced (about ⅓-inch thick)-or peaches, sliced with stone removed.

Directions at artofnaturalliving.com

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