1 cup all purpose flour
1/4 cup plus 3 t sugar, divided
2 teaspoon grated lemon rind, divided
1/2 teaspoon anise seeds, crushed
1/2 teaspoon baking powder
1/4 cup margarine, cut int 4 pcs &
2 tablespoon plus 1 t ice water
6 med. size ripe pears (appr.
1 2 3/4 lbs)
2 tablespoon cornstarch
1 teaspoon anise seeds, crushed
1 teaspoon margarine
Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and baking powder in a large bowl; cut in 1/4 c chilled margarine with a pastry blender until mixture resembles course meal and is pale yellow. Sprinkle ice water, 1 ts at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form into a ball) Gently press mixture into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 10 1/2" circle. Place dough in freezer 30 minutes or until plastic wrap can be removed easily. Peel, core amd cut each pear into 8 wedges. Combine pears, remaining ts lemon rind, cornstarch, and 1 ts anise seeds in a large bowl; toss gently to coat. Set aside. Wrap handle of 10" nonstick skillet with aluminum foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place over medium heat. Carmelize by stirring often until sugar melts and is lightly golden. Remove from heat. Arrange pear wedges spoke-fashion on top of the carmelized sugar, working from the center of the skillet to the edge. Place each pear wedge with the rounded side down and the pointed end toward the center of the skillet. Sprinkle remaining 2 Tb sugar over pears, set aside. Remove bottom sheet of plastic wrap from pastry dough. Place dough on top of pears in skillet,gently tucking dough between pears around the edge of skillet. Remove top sheet of plastic wrap. Cut slits in dough for steam to escape. Bake at 375D for 40 minutes or until pastry is lightly browned. When tart can be shaken loose from pan, invert onto a serving platter. Serve warm.
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