Butter 9-inch spring form 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 1/2 cup of butter and 1 cup suger 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.

Pre-heat oven to 375°F. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.

In a bowl, mix 2 Tbsp sugr with cinnamon. Sprinkle over pears. Bake for 45 to 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.

Can be served with vanilla ice cream, or with cinnamon whipped cream. You can serve the tart warm or at room temperature. Wrap in plastic wrap and keep overnight at room temperture or refrigerate for longer storage.

320 calories, 50g carbs, 4g protein, 13g fat, 75mg cholesterol, 100mg sodium, 2g fiber

Can also be made with peaches or plums or apples.