Pear & chocolate tart
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Pear & chocolate tart
  Chocolate    Pears    Tarts  
Last updated 6/12/2012 12:49:58 AM. Recipe ID 11450. Report a problem with this recipe.
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      Title: Pear & chocolate tart
 Categories: Desserts, Chocolate
      Yield: 6 Servings
 
      2 c  All purpose flour
  1 1/2    Stick of butter, unsalted,
           -cut into 1 inch slices
      1    Egg
      1 pn Of salt
    1/2    Egg shell of water
 
  Pastry:
  
  Process butter and flour until crumbly.  Add egg and water, process
  until a ball forms, remove from processor, wrap in cling film,
  refrigerate 20 minutes. Cook the tart shell and cool. (He says
  nothing of how long or what temperature!)
  
  Tart:
  
  5 pears, peeled, halved, cored, and poached in a simple syrup (2 c
  water, 2 c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz
  butter 1 large jar apricot preserves 2 Tbsp grand Marnier
  
  Poach pears in liquid until soft, about 30-40 minutes. Test for
  doneness with a knife - if there is little resistance, pears are
  done. Remove from liquid and cool
  
  Melt the butter and chocolate over low heat, then pour into tart
  shell. Halve the pears and make vertical cuts from the bottoms almost
  up to the stem ends, spread out cut parts like a fan, and arrange in
  the chocolate. Allow the chocolate to set.  Bring the apricot
  preserves to a boil with the Grand Marnier, then brush very liberally
  over the pears. Cool and serve. If this is made in advance and
  refrigerated, take out and let sit at room temperature for 30 minutes.
 




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Recipe ID 11450 (Apr 03, 2005)

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