| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | Egg | |
| 1 | tb | Water |
| 1 | tb | Sugar |
| 1 | ts | Vanilla extract |
| 7 | tb | Butter |
| 6 | Pears, peeled, halved and cored | |
| 3 | Eggs | |
| 1/4 | c | Sugar |
| 1/4 | c | Fine-ground almonds (or store-bought almond paste) |
| 1 | ts | Vanilla extract |
| 2/3 | c | Heavy cream or sour cream |
INSTRUCTIONS
Method: Heat oven to 375. Quickly combine first 6 ingredients to make crust. Don't handle more than you have to; it gets tough if it's overmixed. Roll out and line a 9-inch tart pan with the dough. Arrange the pear halves attractively cut side down in the shell so that the stem ends are all facing into the center and bake for about 20 minutes. If the pears don't all fit that way, chop some and mound them in the center. Combine the remaining ingredients and pour into the pan and bake until firm, about 30 more minutes. Serve warm or cool. You can substitute pears in almost any recipe you have that uses apples. Pear pie. Baked pears in pie crust. Fried pears. Pork loin with sliced pears. Enjoy, very much. Posted to FOODWINE Digest 09 Oct 96 From: Bob Pastorio <pastorio@RICA.NET> Date: Wed, 9 Oct 1996 16:55:34 -0700
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