| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 3/4 |
c |
Plus |
| 3 |
tb |
Granulated sugar |
| 1/4 |
ts |
Salt |
| 12 |
tb |
Butter |
| 1 |
|
Egg yolk |
| 1 |
|
Bottle (3-1/2 cups) white wine |
| 1/2 |
|
Lemon; zest of |
| 8 |
|
Firm pears |
| 1/2 |
ts |
Almound wxtract |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Combine flour, 2 Tbs. sugar and salt. Cut in 10 Tbs. butter. Mix egg yolk
with 1 Tbs. cold water and toss into flour mixture. Gather into a ball.
Roll and fit into a 10" tart pan. Bake at 375 for 40 minutes. Combine wine,
3/4 cup sugar and zest and bring to a boil. Peel, halve, and core the
pears. Add them to the pot, cover and simmer 20 minutes. Remove 6 pear
halves and continue cooking remaining pears 15 minutes. Remove remaining
pears and process them with extract and nutmeg. spread puree in tart shell.
Slice reserved pears and arrange on top. Sprinkle with one Tbs. sugar and
broil untill lightly browned.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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