| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home1 | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | c | Cake flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Butter; cut into small |
| ; cubes | ||
| 2 | tb | Ice water; up to 3 |
| 3 | c | Water |
| 1 1/2 | c | Sugar |
| 3 | Ripe pears; peeled, halved and | |
| ; cored | ||
| 1 | Lemon; juice of | |
| 1/2 | c | Apricot preserves |
| 1 | c | Walnut; chopped |
| Whipped cream |
INSTRUCTIONS
Directions: For the Crust: In a large bowl, combine all-purpose flour, cake flour, sugar and salt. Using your fingers, cut the butter into the flour mixture until it resembles oatmeal consistency. Tossing the mixture with a fork, add the ice water slowly until the mixture holds together. Gather the mixture into a ball, flatten into a round and place between 2 pieces of plastic wrap. Roll out into a 12 inch round. Place the dough round into a 9 inch tart pan and fit the dough into the pan. Cut off the excess even with the rim of the pan and chill. For The Pears : In a large saucepot combine water and sugar. Bring to a boil and stir to dissolve. Add pears, lemon juice. Simmer until tender, about 15 minutes. Remove pears from pot, let drain and cool To Prepare the Tart : Spread the preserves over the bottom of the tart shell. Cut each pear half cross wise into thin slices. Transfer the pears to the pan and arrange in a fan pattern. Fill the spaces between the pears with walnut pieces. Bake at 400 degrees for about 1 hour or until crust is golden. Let cool, serve with whip cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Rainbows – a gift from God”