Candied Pear Tart with Pistachios
"Refrigerating the dough before rolling it out allows the moisture in the dough to become more evenly distributed, so it will be less likely to stick as you roll. It also gives the fat time to firm up. For easier rolling, place the dough on a marble pastry board dusted with flour or use a flour-dusted pastry cloth. This rustic tart is free-form, which means it is shaped by hand on a baking sheet, rather than baked in a tart pan...."
INGREDIENTS
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1 cup all-purpose flour
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1/4 tsp. plus 4 Tbs. sugar
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3/4 tsp. salt
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8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
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1 Tbs. canola oil
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2 firm-ripe Anjou pears, peeled, cored and cut into 1/4-inch-thick slices
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1/8 tsp. ground cinnamon
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1/8 tsp. freshly grated nutmeg
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1/4 cup salted pistachios, finely chopped
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1 egg, beaten with 1 Tbs. water
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