We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus is faithful. Who can you trust so fully?

Ginger Butterscotch Pear Tart

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs February 19 1 Servings

INGREDIENTS

3/4 c Walnuts
2 T Sugar
1 1/4 c All-purpose flour
1/2 t Salt
3/4 Stick cold unsalted butter
cut into bits 6
tablespoons
Raw rice for weighting the
shell
3 Firm-ripe pears
2 c Dry red wine
1 Cinnamon stick
1 c Sugar
***FOR THE GINGER
BUTTERSCOTCH PASTRY
CREAM***
3 Eggs yolks
1/2 c Light brown sugar
3 T All-purpose flour
1/4 c Milk
1 T Unsalted butter
1/4 t Salt
2 t Grated peeled fresh
gingerroot

INSTRUCTIONS

Make the shell:  In a food processor grind coarse the walnuts with the
sugar,add the  flour, the salt, and the butter, and blend the mixture
until it  resembles coarse meal. Transfer the mixture to a bowl, add 3
tablespoons ice water, and toss the mixture until the water is
incorporated. Press the dough into the bottom and up the side of a 7
1/2-inch tart pan with a removable fluted rim, crimping the edge
decoratively, and prick the bottom with a fork. Chill the shell for  30
minutes, line it with foil, and fill the foil with the rice. Bake  the
shell in the middle of a preheated 425F. oven for 7 minutes,  remove
the rice and foil carefully, and bake the shell for 5 minutes  more, or
until it is golden. Let the shell cool in the pan on a rack.  Poach the
pears:  In a saucepan just large enough to hold the pears in one layer
combine the wine, the cinnamon stick, and the sugar and bring the
liquid to a boil over moderately high heat, stirring until the sugar
is dissolved. Add the pears, peeled, and poach them, turning them
occasionally, for 15 minutes, or until they are just tender. Let the
pears cool in the syrup.  Make the ginger butterscotch pastry cream:
In a bowl with an electric mixer beat lightly the egg yolks. Add the
brown sugar, a little at a time, beating, beat the mixture until it
ribbons when the beaters are lifted, and beat in the flour. Add the
milk, scalded, in a stream, whisking, transfer the mixture to a heavy
saucepan, and bring it to a boil over moderately low heat, stirring
constantly. Boil the mixture, stirring constantly , for 2 minutes.
Strain the pastry cream through a fine sieve into a bowl and stir in
the butter, the salt, and the gingerroot. Let the pastry cream cool,
its surface covered with a buttered round of wax paper, for 1 hour.
Remove the rim of the tart pan, set the shell on a platter, removing
the bottom of the pan, and spread the pastry cream in the shell.
Arrange the pears, drained, cut lengthwise into sixths, and cored in  a
spoke pattern on top of the pastry cream.  Gourmet February 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Eternal Combustion Protection”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?