Name: Pear Croustade with Hazelnut-Brown Sugar Topping
Ingredients: 1/2 c All purpose flour; 2/3 c Hazelnuts; toasted, husked; 5 tb Golden brown sugar; (packed); 3 tb Chilled unsalted butter; cut into 1/2-inch; ; pieces; 1 Pinches salt; 1 c All purpose flour; 2/3 c Bread flour; 1/3 c Hazelnuts; toasted, husked; 3 tb Golden brown sugar; (packed); 1/2 ts Salt; 9 tb Chilled unsalted butter; cut into 1/2-inch; ; pieces; 3 tb Ice water; (about); 1 1/2 3/4 pounds ripe Bartlett pears; peeled, quartered,; ; cored, thinly; ; sliced, up to 1; 1/3 c Sugar; 1 tb All purpose flour; Vanilla ice cream

It is a serious reflection for the evangelist that wherever God's Spirit is at work, there Satan is sure to be busy. We must remember and ever be prepared for this. The enemy of Christ and the enemy of souls is always on the watch, always hovering about to see what he can do, either to hinder or corrupt the work of the gospel. This need not terrify or even discourage the workman; but it is well to bear it in mind and be watchful. Satan will leave no stone unturned to mar or hinder the blessed work of God's Spirit. He has proved himself the ceaseless, vigilant enemy of that work, from the days of Eden down to the present moment.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		October 199	1	servings

INGREDIENTS

1/2	c	All purpose flour
2/3	c	Hazelnuts; toasted, husked
5	tb	Golden brown sugar; (packed)
3	tb	Chilled unsalted butter; cut into 1/2-inch
		; pieces
1		Pinches salt
1	c	All purpose flour
2/3	c	Bread flour
1/3	c	Hazelnuts; toasted, husked
3	tb	Golden brown sugar; (packed)
1/2	ts	Salt
9	tb	Chilled unsalted butter; cut into 1/2-inch
		; pieces
3	tb	Ice water; (about)
1 1/2		3/4 pounds ripe Bartlett pears; peeled, quartered,
		; cored, thinly
		; sliced, up to 1
1/3	c	Sugar
1	tb	All purpose flour
		Vanilla ice cream

INSTRUCTIONS

TOPPING
CRUST
PEARS
For topping:Blend all ingredients in processor until clumps form, about 1
minute. Transfer to medium bowl. Cover and chill. (Do not clean processor
bowl.)
For crust: Combine both flours, hazelnuts, sugar and salt in same processor
bowl. Blend until hazelnuts are finely chopped. Add butter and blend until
coarse meal forms. Mix in 2 tablespoons ice water and process just until
moist clumps form, adding more water by teaspoonfuls if dry. Gather dough
into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes.
(Topping and dough can be made 1 day ahead. Keep chilled.)
Position rack in bottom third of oven and preheat to 400F. Roll out dough
between 2 sheets of parchment paper to 13-inch round, lifting paper,
smoothing wrinkles and turning over as needed. Transfer dough on parchment
paper to large unrimmed baking sheet. Remove top sheet of parchment.
For pears: Combine pears, sugar and flour in large bowl; toss to coat.
Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper
as aid, fold dough border over pears, pleating loosely and pinching to seal
any cracks in dough. Sprinkle topping thickly over pears.
Bake croustade until crust is golden, about 40 minutes. Cover very loosely
with foil to prevent crust from over-browning and continue to bake until
juices bubble thickly, about 12 minutes longer. Transfer baking sheet to
rack; cool slightly. Slide metal spatula under crust to free from
parchment. Using large tart pan bottom as aid, transfer croustade to
platter. Serve warm with ice cream.
Makes 6 to 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1473 Calories (kcal); 89g Total Fat; (52% calories from fat);
29g Protein; 154g Carbohydrate; 0mg Cholesterol; 1207mg Sodium Food
Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat;
4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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