| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Fruit, Ies & pastr |
10 |
servings |
INGREDIENTS
| 3 |
oz |
Almond paste |
| 1/3 |
c |
Granulated sugar |
| 1/2 |
c |
Butter softened to room temperature |
| 2 |
|
Eggs |
| 3/4 |
c |
Hazelnuts; roasted and ground |
| 1 |
ts |
Vanilla |
| 1 |
|
Prepared 9 inch tart shell |
| 1/2 |
c |
Chocolate; melted |
| 4 |
|
Firm-ripe USA Anjou pears; peeled, cored, and |
|
|
Sliced about 1/4 inch thick |
| 1 |
|
Lemon; juiced |
| 4 |
oz |
Apricot preserves; melted and strained |
INSTRUCTIONS
Preheat oven to 350° F. For filling, cream together almond paste and sugar.
Add butter and mix until smooth. Add eggs and mix until smooth. Add ground
hazelnuts, vanilla and mix. Brush melted chocolate on bottom of prepared
tart shell and pour in filling. Bake at 350° F for 35 to 40 minutes, until
filling is lightly browned and set in the center.
Cool tart on rack. When the tart is cooled, toss pear slices gently with
lemon juice to keep them from turning brown. Arrange pear slices in
concentric circles. Brush completed tart with strained apricot preserves.
Always be sure to use ripe pears.
Per serving: 518 Calories (kcal); 33g Total Fat; (52% calories from fat);
6g Protein; 61g Carbohydrate; 37mg Cholesterol; 28mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 3 1/2
Other Carbohydrates
Recipe by: http://www.usapears.com/
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