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Pear Tart With Frangipane

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Dairy, Eggs Desserts, Fruits/nuts, Pies 8 Servings

INGREDIENTS

1 9-in pre-baked tart shell
1 1/2 c Sugar
1 2" piece of vanilla bean
split open
2 Strips of lemon zest
1" x 2" each
2 T Freshly squeezed lemon juice
3 Ripe pears
Bosc if possible
1/2 c Whole blanched almonds
2 c Milk
2 Eggs
2 Egg yolks
3/4 c Sugar
1 c Flour
6 T Butter, in 1/2-in bits
1/2 c Dry or stale macaroons
pulverized
1/2 c Kirsch
1 1/2 c Apricot jam
1/4 c Kirsch
3 T Finely chopped pistachios
blanched

INSTRUCTIONS

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups  sugar,
the split vanilla bean, lemon zest, lemon juice and 4 cups  water.
Bring to a boil, reduce to a simmer and cook, stirring, until  the
sugar is dissolved and the syrup is clear. Peel the pears, cut in  half
lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a  peach-like
round by cutting off the stem end. Poach the pear halves  in the sugar
syrup until tender. Drain on a rack. Preheat oven to  350F. On a baking
sheet, toast the almonds to golden brown, cool and  pulverize in a food
processor. Heat the milk with the remaining  2-inch piece of vanilla
bean. Meanwhile, beat the eggs, yolks and 3/4  cup sugar until thick
and lemon colored, then add the flour. When the  flour is absorbed, add
the milk, return to the heat, stirring, and  cook 3-5 minutes, or until
nicely thickened. Pour pastry cream into a  bowl and stir in the 6
tablespoons of butter. Add the almond powder,  macaroons, and 1/2 cup
kirsch. Allow to cool to room temperature,  stirring occasionally;
cover with plastic wrap and refrigerate to  chill. Heat the apricot
jam, then rub through a fine sieve and add  the 1/4 cup kirsch. Heat
again and stir constantly until clear.  Spread a thin layer of apricot
glaze on bottom of the baked and  cooled pastry shell. Spoon in the
frangipane (almond pastry cream)  and smooth it out. Set the pear round
in the center and arrange  around it the pear halves, stem end facing
center. Press pears gently  into the frangipane. Brush the apricot
glaze over the pears; mix the  pistachios and sprinkle over the pears.
Refrigerate until 15 minutes  before serving. (Can be made 1 day in
advance.)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 584
Calories From Fat: 72
Total Fat: 8.4g
Cholesterol: 96.4mg
Sodium: 74.5mg
Potassium: 340.4mg
Carbohydrates: 125.5g
Fiber: 4.3g
Sugar: 94.4g
Protein: 8.4g


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