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Eggs Dessert 8 Servings

INGREDIENTS

14 T Butter, softened
1/2 c Sugar
3 Egg yolks
1 Lemon, zest of grated
3/4 c Finely ground almonds
1 3/4 c Flour
2 1/2 lb Ripe, firm pears peeled
cored and cubed -or-
1 large pears drained
cubed though not as good
8 T Butter
3/4 c Sugar
1/3 c Toasted almonds

INSTRUCTIONS

Cream butter and sugar until smooth. Add egg yolks and zest, mix  well.
Add almonds and flour, mix well. Form into ball, wrap with  plastic and
chill 1 hr.  Grease 10 inch tart pan with removable bottom. On lightly
floured  surface, roll out dough to 1/8 inch thickness. Transfer to pan
and  press to bottom and sides. Line dough with foil and fill with pie
weights or dried beans. Bake at 400 degrees(F) for 20 minutes. Remove
foil and weights, bake 3 minutes until golden.  While crust is baking,
melt butter in large, heavy skillet. Over  medium heat, saute pears
until tender.* Sprinkle with the sugar and  cook until fruit is
caramelized(golden brown.) Place filling in baked  crust and sprinkle
with toasted almonds. Serve warm or chilled.  If using canned pears,
don't cook the pears first--add sugar with  pears.  REC.FOOD.RECIPES
ARCHIVES  /FRUIT  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 713
Calories From Fat: 379
Total Fat: 43.5g
Cholesterol: 151.5mg
Sodium: 10.2mg
Potassium: 344.7mg
Carbohydrates: 78g
Fiber: 7.2g
Sugar: 46.1g
Protein: 8.6g


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