| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Italian |
Dessert, Fruit, Italian |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1/4 |
c |
Granulated sugar |
| 1 |
|
Egg yolk |
| 2 1/2 |
c |
All-purpose flour, unsifted |
| 1/8 |
t |
Salt |
| 4 |
|
Ripe pears, peeled and cored |
| 2 |
T |
Pear brandy |
| 3 |
|
Eggs |
| 1/4 |
c |
Almond paste |
| 2 |
T |
Granulated sugar |
| 1/2 |
c |
All-purpose flour, unsifted |
| 1/2 |
c |
Heavy cream |
| 4 |
oz |
Bittersweet chocolate |
|
|
chopped |
| 1 |
T |
Butter |
| 1 |
T |
Heavy cream |
| 2 |
T |
Confectioners' sugar |
INSTRUCTIONS
Several hours or the day before serving prepare Pastry: In medium-size
bowl, with electric mixer on medium speed, beat butter and granulated
sugar until light and fluffy. Beat in yolk until well mixed. Reduce
mixer speed to low. Gradually beat in flour and salt. Gather dough
into a ball, flatten to a 5" round and wrap in plastic. Refrigerate
pastry at least one hour or overnight. When pastry has chilled,
between 2 sheets of floured waxed paper, roll out to a 13" round.
Remove top paper and invert pastry into 11" tart pan with removable
bottom, allowing excess to extend over edge. Remove remaining sheet of
waxed paper. Fold excess pastry inside so that it is even around top
edge with rim of pan; press pastry against the side to make an even
thickness. Wrap and refrigerate pastry crust until ready to bake (no
longer than 24 hours). Heat oven to 350F. Prepare Filling: Cut pears
lengthwise into 1" thick slices. In medium size bowl, combine pears
and brandy. In another medium bowl, with electric mixer on medium
speed, beat eggs, almond paste and granulated sugar until well mixed.
Beat in flour and cream until smooth. Arrange pear slices spoke
fashion in chilled pastry crust. Place several slices in center. Add
any brandy remaining in bowl to egg mixture and pour over pears. Bake
tart 35-40 minutes or until a toothpick inserted in the center comes
out clean. Cool completely on wire rack. Up to 30 minutes before
serving prepare Chocolate Sauce: In top of double boiler over hot not
boiling water, heat chocolate and butter until melted. Remove from
heat and stir in cream until smooth mixture forms. Keep warm in double
boiler over hot water. Just before serving pour sauce into pitcher. To
serve, remove rim from tart pan and place tart on serving plate. Sift
confectioners' sugar around edge of tart, if desired. Cut tart into 12
wedges and serve with chocolate sauce. Store any leftovers in
refrigerator. Country Living January 1998, page 108. Recipe by: Alan
Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1
#970 by Peg Baldassari <Baldassari@compuserve.com> on Dec 22, 1997
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