| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Stewart | 1 | 10" tart | |
INGREDIENTS
| 1 1/2 | c | Unbleached flour |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 1 | pn | Ground cloves |
| 1/2 | ts | Grated lemon peel |
| 1/4 | lb | Butter |
| 1 | Egg yolk | |
| 5 | tb | Ice water |
| Butter; softened | ||
| 1/2 | c | Apricot preserves |
| 2 | tb | Dark rum |
| 1/2 | c | Finely ground almonds |
| 1/2 | c | Sugar |
| 1 | tb | Flour |
| 9 | Firm, ripe pears (preferably Anjou) peeled, halved lengthwise and cored |
INSTRUCTIONS
PASTRY GLAZE FILLING To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature. Source: Entertaining - by Martha Stewart Typed for you by Karen Mintzias Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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