Glazed and Beautiful Pear Tart

• 1 (14-oz. can) sweetened condensed milk, unopened, label removed ↔ Replace
• 3 cups (375 g) all-purpose flour, plus more for dusting ↔ Replace
• 1 Tbsp. granulated sugar ↔ Replace
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt ↔ Replace
• 1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces ↔ Replace
• 2 Tbsp. apple cider vinegar ↔ Replace
• 1 Tbsp. finely grated lemon zest ↔ Replace
• ⅓ cup fresh lemon juice ↔ Replace
• 3–4 pears (depending on their size; preferably Starkrimson or red Anjou) ↔ Replace
• 3 Tbsp. granulated sugar ↔ Replace
• 2 Tbsp. all-purpose flour ↔ Replace
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more ↔ Replace
• ½ tsp. ground cinnamon ↔ Replace
• 2 Tbsp. unsalted butter, cut into small pieces, frozen ↔ Replace
• 1 large egg ↔ Replace
• 2–3 Tbsp. raw sugar ↔ Replace
• A 9"- or 10"-diameter tart pan (preferably with a removable bottom) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.