1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12 wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts
Preheat oven to 400 F. Line a rimmed baking sheet with a silicone liner or parchment paper.
Place the tortilla in center of baking sheet, then spread 1 tablespoon of the butter on top of tortilla and sprinkle it with 1 tablespoon of the sugar. Turn tortilla over so buttered side is facing down.
Beginning at edge of tortilla, arrange the pear wedges in a concentric circle, with thin edge of each wedge facing tortilla's center. Create another slightly overlapping circle, working in toward center. Add more rows with remaining wedges, ending with a few pear pieces in center to complete what will look like a large rose. Cut remaining tablespoon of butter into pieces and use them to dot top of pears. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 30 minutes or until pear slices are tender and tortilla is crisp and browned. Remove from oven, set aside for a minute or so, then lift tart with a spatula and transfer it to a wire rack to cool, discarding any burned bits around it.
If the apricot preserves are too thick to use as a glaze, heat them in a microwave oven for about 10 seconds to liquefy them, then spread or brush them on top of tart.
Cut tart into 4 wedges, sprinkle with the pistachios and serve at room temperature.
Makes 4 servings.
— Recipe adapted by The Washington Post from "Jacques Pepin: More Fast Food My Way."