| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, Fruits | 1 | Servings | |
INGREDIENTS
| 7 | oz | Butter — melted |
| 9 | oz | Flour |
| 4 | Eggs | |
| 3 | To 4 | |
| 1/2 | "size | |
| 1/3 | oz | Salt |
| 1/3 | oz | Baking powder |
| 1 | Pate Sablee Tart Shell | |
| Pate Sable (Makes 2 Tart | ||
| Shells) | ||
| 5 | oz | Flour |
| 2 1/2 | oz | Butter — unsalted |
| 1 3/4 | oz | Sugar — powdered |
| 1 | Egg | |
| Pears — small cubes |
INSTRUCTIONS
Make the Pate Sablee tart shell (see below), and line a 9" tart pan with it. Or, use your own recipe for pastry. --Peel, core and cube pears, and sprinkle with some liquor. In a bowl, put eggs and sugar and mix by hand. Sift the flour into the mixture and stir. Next, stir in melted butter. Add baking powder and salt and stir. Add the pears to the mix. --Pour everything into the "uncooked" tart pastry and bake at 300 degrees for 25-30 minutes, or until slightly browned. Let cool and then garnish with a sprinkle of powdered sugar on top. ----Note; As soon as baking powder is in contact with liquid it starts to work. Don't make the mix too far ahead or it won't rise in the oven. Pate Sable: Cream butter. Add powdered sugar. When just mixed, add the egg. At this stage, the batter will look like there are clumps of butter in it. Add the flour and mix in for 30 seconds. Don't over work the dough. Refrigerate until cold and firm. Roll out thin on a floured board. (You must work fast, or the dough will soften). Handle the dough as little as possible so the dough will be flaky instead of over worked and elastic or tough. Posted by MsSailor Recipe By : --Yvan Valentin, Pastry Chef, L'Orangerie, 1989 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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