Pear Tarts With Caramel Sauce

In the past God spoke in a variety of forms. Listen to the opening verses from the book of Hebrews. 'God, after He spoke long ago to the fathers in the prophets in many portions and in many ways, in these last days has spoken to us in His Son' (Heb. 1:1-2a). In Jesus Christ, the Word of God became incarnate. His words are God's words. And His words were God's final and most supreme revelation to mankind. On that holy mountain the Father declared, 'This is My beloved Son, with whom I am well-pleased; listen to Him' (Mt. 17:5). Through Christ, Scripture is complete and sufficient for 'everything pertaining to life and godliness' (2 Pet. 1:3). God designed it whereby no other revelation would compete with that of His Son. From Genesis to Revelation, the Scriptures are closed, and Christ had the final say.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Import, New, Text	1	Servings

INGREDIENTS

1/4	c	Unsalted butter, softened
1/3	c	Super fine sugar
2		Egg yolks
1/4	t	Amaretto or almond extract
1	c	Ground almonds, see note
1	T	Allpurpose flour
1/2	c	Brown sugar, packed
4	T	Unsalted butter
2	T	Heavy cream
1	lb	Puff pastry
2		Ripe pears, peeled cored
		thinly sliced
1		Egg yolk
4		Sprigs mint
		Confectioners sugar, for
		serving

INSTRUCTIONS

To make the almond cream: In the bowl of an electric mixer or with a
wooden spoon, beat the butter and sugar together until light and
fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir  in
the ground almonds and flour until evenly mixed. The mixture  should be
the consistency of a thick paste.  To make the caramel sauce: In a
small sauce pan, combine the brown  sugar, butter and cream. Bring the
mixture to a boil and boil  vigorously for 2 minutes, remove from the
heat. Cover and keep warm  at the back of the stove.  To make the
tarts: Preheat the oven to 400 degrees. On a lightly  floured surface,
roll out the pastry to a 1/8inch thickness and,  using a plate or
cardboard circle as a template, use a very sharp  knife to cut four
7inch circles. Spread a circle of almond cream in  the center of each,
leaving a 1inch border. Fan the sliced pears out  from the center of
each tart, completely covering the almond cream  but still leaving the
border. Beat the egg yolk lightly with a fork  and brush the border of
the pastry with it (try not to let any yolk  dribble down onto the cut
edges of the pastry, otherwise it will not  rise as high). Bake the
tarts for about 20 minutes, until the edges  are golden and the pastry
is baked through. Remove from the oven and  allow to cool for 5 minutes
Place a sprig of mint in the center of  each tart and sprinkle it with
a little confectioners sugar. Serve  warm, drizzled with the warm
caramel sauce.  Yield: 4 servings  Note: to make ground almonds, freeze
whole or sliced blanched  almonds, then process them in a blender in
short bursts, scraping  down the sides as necessary, until they are
evenly ground. Do not  over process or allow them to get warm,
otherwise they will turn into  nut butter. Posted to MC-Recipe Digest
V1 #328  Recipe by: TOO HOT TAMALES SHOW #TH6224  From: Meg Antczak
<meginny@frontiernet.net>  Date: Wed, 4 Dec 1996 08:11:39 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5083 Calories From Fat: 3187 Total Fat: 362g Cholesterol: 834.2mg Sodium: 1218.2mg Potassium: 2062.3mg Carbohydrates: 415g Fiber: 36.4g Sugar: 162.1g Protein: 73.7g