Lemon Verbena Pear Tart | Oregonian Recipes

Ingredients

• 1 cup half-and-half
• 2 tablespoons minced fresh lemon verbena
• 3/4 cup sugar, divided
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 3 pears, peeled, cored and sliced
• 2 egg yolks
• 1/4 cup pine nuts (optional)