| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Country liv, Dessert, Fruit |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1/4 |
c |
Granulated sugar |
| 1 |
lg |
Egg yolk |
| 2 1/2 |
c |
Unsifted all-purpose flour |
| 1/8 |
ts |
Salt |
| 4 |
lg |
Ripe pears; peel, core & slice |
| 2 |
tb |
Bear brandy |
| 3 |
lg |
Eggs |
| 1/4 |
c |
Prepared almond paste |
| 2 |
tb |
Granulated sugar |
| 1/2 |
c |
Unsifted all-purpose flour |
| 1/2 |
c |
Heavy cream |
| 4 |
oz |
Bittersweet chocolate bar; chopped |
| 1 |
tb |
Butter |
| 1 |
tb |
Heavy cream |
| 2 |
tb |
Confectioner's sugar |
INSTRUCTIONS
PASTRY
FILLING
CHOCOLATE SAUCE
OPTIONAL INGREDIENT
Several hours or 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-inch round, and wrap in plastic wrap. Refrigerate pastry at least 1 hour
or overnight.
When pastry has chilled, between 2 sheets of floured waxed paper, roll out
pastry to 13-inch round. Remove top sheet of peper and invert pastry into
11-inch tart pan with removable botton, 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 350°F. Prepare Filling: Cut pears lengthwise into 1-inch-thick
slices. In medium-size bowl, combine pears and brandy. In another
medium-size bow, 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 mixtrue and pour
over pears. Bake tart 35 to 40 minutes or until a toothpick inserted in
center comes out clean. Cool tart 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.
NOTES : This elegant desset is easy to make; the crust can even be rolled
out and fitted into the tart pan the day before.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24,
1998
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