Crust:

• 1 cup all-purpose flour
• 1/2 cup cake flour
• 1 Tbs. sugar
• 1 tsp. salt
• 1/2 cup unsalted butter, cut into small cubes
• 2-3 Tbs. ice water

For the Pears:

• 3 cups water
• 1  1/2 cups sugar
• 3 ripe pears- peeled, halved and cored
• juice of 1 lemon
• 1/2 cup apricot preserves
• 1 cup black walnuts, chopped
• whipped cream, for garnish

For the Crust: In a large bowl, combine the all-purpose flour, cake flour, sugar and salt.  Using your fingers or a pastry blender, "cut" the butter into the flour mixture until it resembles small crumbs.  Tossing
the mixture with a fork, add the ice water slowly until the mixture holds together.  Gather the mixture into a ball, flatten into a round and place between 2 pieces of plastic wrap.  Roll out into a 12 inch round. Place the dough round into a 9 inch tart pan and press the dough onto the bottom and up the sides of the pan. Cut off the excess even with the rim of the pan and chill.


For The Pears: In alarge saucepot combine water and sugar. Bring to a boil and stir to dissolve.  Add the pears and lemon juice.  Simmer until tender, about 15 minutes.  Remove pears from pot, let drain and cool.


To Prepare the Tart: Spread the preserves over the bottom of the tart shell. Cut each pear in half cross wise into thin slices. Transfer the pears to the pan place each half around the pan, one at 12:00, one at 3:00 etc...and arrange the slices in a fan pattern. Fill the spaces between the pears with walnut pieces. Bake at 400 degrees for about 1 hour or until crust is golden. Let cool then serve with whip cream.