INGREDIENTS

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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