Butter a 9-inch springform pan. Squeeze half the lemon juice over pears. In a small mixing bowl, whisk together flour, baking powder and salt. With an electric mixer, cream butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes. Preheat oven to 375. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears. In a bowl, mix 2 tablespoons sugar with cinnamon. Sprinkle over pears. Bake for 45-55 minutes or until edges are golden and center is set. Cool tart in pan for 10 minutes. Run a sharp knife around edge. Remove sides of pan. Tart can be served warm or at room temperature.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 77.5mg||24 %|
|Sodium 28.7mg||1 %|
|Potassium 123.3mg||3 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 47.5g|
|Protein 3.7g||5 %|
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Calories per serving: 323
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