Pear tart with burnt hazelnut ice cream
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Pear tart with burnt hazelnut ice cream
  Pears    Tarts    Creams  
Last updated 6/12/2012 12:50:01 AM. Recipe ID 11494. Report a problem with this recipe.
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      Title: Pear tart with burnt hazelnut ice cream
 Categories: Desserts
      Yield: 1 Tart
  1 3/4 c  All-purpose flour
      3 tb Granulated sugar
     10 tb Unsalted butter, chilled
      1 lg Egg yolk
      4 tb Cold water

    1/2 c  Unsalted butter
      1 c  Granulated sugar
      8    Bartlett pears,
           -- slightly under-ripe
           Butter (for greasing)
  Yield: 6 - 8 servings.
  Combine flour and sugar in food processor and pulse to mix. Cut
  chilled butter into cubes and scatter over dry mixture. Pulse until
  mixture resembles coarse meal. Beat in egg yolk with motor running
  and process until pastry just binds together. Turn dough out, knead 3
  turns, bring dough together and wrap in plastic wrap. Refrigerate 30
  minutes or for up to 8 hours. To prepare filling, peel, core and
  quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a
  large frying pan. Add sugar and shake pan to combine butter and
  sugar. Cook over medium heat until caramel turns a deep, tawny brown.
  Immediately add the pears. Cook, shaking the pan until pears are
  brown and tender and juices are reduced. Transfer browned pears to
  prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to
  burn. Pour caramel over cooked pears in pie pan. Roll out chilled
  pastry into a circle slightly larger than the pan. Place pastry over
  the top of pears. Trim pastry flush with rim of pan. Tuck pastry into
  pan, and slash in several places. Bake in middle of 400 oven 30
  minutes. (Check after 20 minutes, and cover loosely with foil if too
  brown). Remove tart from oven. Let stand 30 minutes. Invert onto
  platter. Pear tart is best if served within 4 hours of baking.
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board

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Recipe ID 11494 (Apr 03, 2005)

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