Crisp Pear Tart

Using a 7-inch flour tortilla as the "crust" or shell and Bartlett or Anjou pears that are ripe enough to eat as the fruit topping *(I used canned pears as well) you can make a fast and easy fruit tart. To make certain that the crust is crisp and caramelized on the bottom, butter and sugar the underside of the tortilla before topping it with the pears. Some of the mixture usually runs out from the bottom of the tart and the tart may burn lightly around the edge, but I don't mind a dark, caramelized edge on my tart shell. If you object to it, you can trim a little of it off. 4 servings.
1 (7-inch) flour tortilla
2 tablespoons unsalted butter, softened
3 tablespoons sugar
2 medium firm but ripe Bartlett or Anjou pears (about 3/4 pound total)*I used drained canned pears, worked great.
3 tablespoons apricot preserves
1 tablespoon pistachio nuts
Preheat oven to 400. Place the tortilla in the center of a cookie sheet lined with foil. Spread 1 tablespoon of the butter on top of the tortilla and sprinkle it with 1 tablespoon of the sugar. Turn the tortilla over so the buttered side is underneath.
Peel, core, and cut each pear into about 12 wedges. Beginning at the edge of the tortilla, start arranging the wedges in a concentric circle with the thin edge of each wedge facing toward the center of the tortilla. Create another slightly overlapping circle, working in toward the center of the tortilla. Add additional rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose. Scatter the remaining 1 tablespoon butter, divided into pieces, on top and sprinkle with the remaining 2 tablespoons sugar. Bake for 30 minutes, or until the pear slices are tender and the tortilla is crisp and browned. Remove from the oven, set aside for a minute or so, then life the tart with a spatula and transfer it to a rack to cool, discarding any burned bits around it. Heat the apricot preserves, if too thick to use as a glaze, in a microwave oven for about 10 seconds to liquefy. Spread the glaze on the top of the tart. Cut the tart into 4 wedges, sprinkle with pistachios, and serve at room temperature. Served this during French week (Tour De France, 2010).