| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 14 |
tb |
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 |
cn |
(large) pears; drained, cubed, though not as good |
| 8 |
tb |
Butter |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Toasted almonds |
INSTRUCTIONS
PASTRY
FILLING
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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