Try this Chocolate-Pear Tart recipe, or contribute your own. "Fruits" and "Cakes" are two of the tags cooks chose for Chocolate-Pear Tart.
Yield: 6 Servings Ready in 1 hours
favorite of 1 people 0 people want to try
|Splash of Cognac|
|1 1/2 cAll-purpose flour; sifted|
|6 ozSemisweet chocolate; or|
|2 tbUnsalted butter|
|1 Strip lemon peel; (3 inch)|
|1 tsVanilla extract|
|1 Jar apricot preserves; (12|
|2 tbCuracao; orange liqueur or|
|1/4 cSliced almonds; toasted|
|4 Pears; Bosc|
|9 tbUnsalted butter|
Chocolate-Pear Tart Preparation
To make the shortbread crust, cream together the butter and sugar. Blend in= the flour to make a soft dough. Add 1 more tablespoon butter if the mixture will not incorporate all the flour. Preheat the oven to 350F. Pat the dough evenly by hand into the bottom and 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a fork. Bake for 12 to 15 minutes, until golden brown. Let cool completely. Melt the chocolate and butter in a double boiler over simmering water. Spread on the bottom and up the side a little to hide the seam of the the tart shell and let cool until the chocolate hardens. To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me that the pears were peeled by slicing; the roundness is sharpened into an 8-sided geometry that is quite attractive.) Bring the water and sugar to a boil over medium heat in a large saucepan, stirring only until the sugar is dissolved. Add the vanilla, lemon peel, cinnamon and Cognac and cook for 5 minutes. Add the pears and poach for 10 to 15 minutes, until they can be easily pierces with a sharp paring knife. Let cool in the syrup. For the glaze, put the apricot preserves in a food processor fitted with the steel blade and process until smooth. Strain and add the liqueur. To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch slices (as evenly as possible across all pears) and arrange carefully in the tart shell, stem ends at the center. (Photo shows 7-halves ~- not all 8 -- in the wheel.) Brush the pears with some of the apricot glaze and sprinkle with the toasted almonds. Use a warm or heated sharp knife to cut wedges. (c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc. [mc-recipe: patH Sep 96] Recipe By : California Cooking: Parties, Picnics & Celebrations Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:26:00 -0700 (PDT) From: PatH
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