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Pear-and-apricot Tart

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Eggs, Dairy Desserts, Fruits/nuts, Pies 14 Servings

INGREDIENTS

3 c Unbleached all-purpose flour
18 T Unsalted butter, chilled
cut into small pieces
2 Eggs
1 T Milk
2 t Vanilla extract
4 T Sugar
1 t Salt
1/2 c Finely chopped almonds
Flour
3 7-oz tubes almond paste
2 T Amaretto liquor
14 Canned pear halves, in juice
OR in extra light syrup
drained or blotted dry
14 Canned apricot halves
in extra-light syrup or
juice drained
and blotted dry
1/2 c Apple jelly
8 oz Low-fat vanilla yogurt
4 oz Sour cream

INSTRUCTIONS

MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in
the bowl of a food processor fitted with a steel chopping blade. With
an on-off motion, process until the butter is the size of small peas.
Add the sugar, salt and almonds and process just until the dough
starts to pull together. Do not overprocess. Remove the dough from  the
bowl, pat it into a ball, then flatten it into a disk about  3/4-inch
thick, and dust with flour. Cover with plastic wrap and  refrigerate
for at least 1 hour. Preheat oven to 375F. Remove the  dough from the
refrigerator and gently massage it until it is  workable, turning it
over a couple of times, and starting to flatten  it with your
fingertips. Dust the dough, rolling pin and board or  pastry cloth with
flour, and quickly roll dough into a rectangle  large enough to fit
into an 11-by-17-inch jelly roll pan and about  1/8-inch thick. If the
dough sticks, add small amounts of flour and  loosen with a dough
scraper or long, thin-bladed knife. Carefully  roll the dough over the
pin or fold it into quarters and position it  over the pan. Unroll, and
ease the dough into the tart pan, working  to flatten the bottom and to
ease the dough well into the corners and  against the sides. Patch
where necessary, then trim off any excess  dough with a knife. Prick in
several places, and transfer the pan to  the middle of the preheated
oven to bake just until the pastry is set  but not browned, about 8 to
10 minutes. Remove the pan and let the  pastry cool while preparing the
filling.  FILL THE TART: In a medium-size bowl, combine the almond
paste, eggs  and amaretto, beating with an electric mixer until smooth.
Scrape the  mixture into the crust, and spread it evenly with a metal
spatula.  With a sharp, thin-bladed knife, cut across each pear half at
1/4-inch intervals. You should end up with about 7 slices. Beginning
at the left edge of 1 long side, place the wide end of the pear
touching the side of the pan, pressing gently to elongate it. Put an
apricot half at the narrow end. Next, place an apricot touching the
side of the pan, to the right of the first pear, and add a sliced  pear
with the narrow end touching the apricot. Continue until the  whole
side is filled with 7 pear halves and 7 apricot halves. Repeat  the
same procedure for the second half of the tart, continuing with  the
pears facing in the same direction as they do in the first row.  Return
the pan to the oven, and bake until the almond paste is light  brown
and the crust is a rich brown, about 15 to 18 minutes. While  the tart
is baking, melt the jelly over low heat. Remove the baked  tart, brush
on the jelly glaze, and let the tart cool to room  temperature. Cut the
tart into serving size portions of an apricot  and pear on each slice.
Combine the yogurt with the sour cream and  spoon it over the tart as
it is served.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 424
Calories From Fat: 177
Total Fat: 20.4g
Cholesterol: 70.9mg
Sodium: 205.8mg
Potassium: 155.6mg
Carbohydrates: 52.5g
Fiber: 1.9g
Sugar: 6.8g
Protein: 8.2g


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