Pear almond tart
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Pear almond tart
  Pears    Almonds    Tarts  
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11467. Report a problem with this recipe.
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      Title: Pear almond tart
 Categories: Desserts
      Yield: 1 10" tart
  1 1/2 c  Unbleached flour
      2 tb Sugar
      1 pn Salt
      1 pn Ground cloves
    1/2 ts Grated lemon peel
    1/4 lb Butter
      1    Egg yolk
      5 tb Ice water
           Butter; softened

    1/2 c  Apricot preserves
      2 tb Dark rum

    1/2 c  Finely ground almonds
    1/2 c  Sugar
      1 tb Flour
      9    Firm, ripe pears
           -- (preferably Anjou)
           -- peeled, halved lengthwise
           -- and cored
  To make pastry, put dry ingredients and lemon peel in bowl of food
  processor fitted with metal chopping blade; process just to mix. Add
  butter and cut into small pieces; process just until mixture
  resembles coarse meal.  Add egg yolk; process just until blended.
  With processor running, quickly add ice water. Process several
  seconds until pastry forms ball. Stop at once to avoid overmixing.
  Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch
  quiche pan with a removable bottom. Roll pastry out slightly larger
  than pan. Carefully lift pastry to pan and gently press against
  bottom and sides. Trim edges; prick bottom and sides with fork. Chill
  for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing
  it gently against pastry. Fill liner with uncooked rice or dried
  beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift
  out liner with rice or beans (save for future pastry baking). Bake
  crust 5 minutes longer; cool on rack. To make glaze, heat preserves
  and rum over low heat, stirring. Strain, brush tart shell with 2
  tablespoons glaze. Reserve remainder. To make filling, stir together
  almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear
  halves crosswise. (Do not separate the slices. -KM)  Place sliced
  halves in circle over almond mixture in shell. Chop remaining pear
  halves, use to fill spaces between sliced pears. Bake in preheated
  375 degree F oven 40 minutes. Remove from oven, brush with remaining
  warm glaze. Serve at room temperature.

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Recipe ID 11467 (Apr 03, 2005)

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