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Name: Pear Almond Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 110
Cuisine: American
Ingredients: 2 tb Sugar; 1 tb Flour; 1/2 c Sugar; 1/4 lb Butter; 5 tb water Icy; 1/2 ts Lemon Peel grated; 2 tb Dark rum; 1 1/2 c Unbleached flour; 1/2 c almonds Finely ground; 1 pn Salt; 1 pn Ground cloves; 9 pears Firm, ripe (preferably Anjou) peeled, halved lengthwise and cored; 1/2 c Apricot preserves; Butter softened; 1 Egg yolk

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INGREDIENTS

2 tb Sugar
1 tb Flour
FILLING
1/2 c Sugar
1/4 lb Butter
PASTRY
5 tb water ; Icy
1/2 ts Lemon Peel ; grated
2 tb Dark rum
1 1/2 c Unbleached flour
1/2 c almonds ; Finely ground
1 pn Salt
1 pn Ground cloves
9 pears ; Firm, ripe (preferably Anjou) peeled, halved lengthwise and cored
1/2 c Apricot preserves
Butter ; softened
1 Egg yolk
GLAZE

INSTRUCTIONS

To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature. Source: Entertaining - by Martha Stewart Typed for you by Karen Mintzias Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

NOTES

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Pear Almond Tart

2 tb Sugar
1 tb Flour
 FILLING
1/2 c Sugar
1/4 lb Butter
 PASTRY
5 tb water Icy
1/2 ts Lemon Peel grated
2 tb Dark rum
1 1/2 c Unbleached flour
1/2 c almonds Finely ground
1 pn Salt
1 pn Ground cloves
9 pears Firm, ripe (preferably Anjou) peeled, halved lengthwise and cored
1/2 c Apricot preserves
 Butter softened
1 Egg yolk
 GLAZE

To make pastry, put dry ingredients and lemon peel in bowl of food  processor fitted with metal chopping blade; process just to mix.  Add  butter and cut into small pieces; process just until mixture resembles  coarse meal.  Add egg yolk; process just until blended.  With processor  running, quickly add ice water.  Process several seconds until pastry  forms ball.  Stop at once to avoid overmixing.  Wrap ball in plastic wrap;  chill at least one hour.    Butter a 10-inch quiche pan with a removable bottom.  Roll pastry out  slightly larger than pan.  Carefully lift pastry to pan and gently press  against bottom and sides.  Trim edges; prick bottom and sides with fork.  Chill for 1/2 hour.    Line pastry-filled pan with a circle of foil, pressing it gently against  pastry.  Fill liner with uncooked rice or dried beans to weight.  Bake in  preheated 375 degree F oven 15 minutes.  Lift out liner with rice or beans  (save for future pastry baking). Bake crust 5 minutes longer; cool on  rack.    To make glaze, heat preserves and rum over low heat, stirring.  Strain,  brush tart shell with 2 tablespoons glaze.  Reserve remainder.    To make filling, stir together almonds, sugar, and flour; sprinkle over  glazed shell.  Slice 12 pear halves crosswise. (Do not separate the  slices. -KM)  Place sliced halves in circle over almond mixture in shell.  Chop remaining pear halves, use to fill spaces between sliced pears.    Bake in preheated 375 degree F oven 40 minutes.  Remove from oven, brush  with remaining warm glaze.    Serve at room temperature.    Source: Entertaining - by Martha Stewart  Typed for you by Karen Mintzias    Collection of recipes from "Great Sysops of the World" from COOKFDN ops.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 110

Calories: 50
Calories from Fat: 19 (38%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 6.6mg		2 %
Sodium 13.4mg		0 %
Potassium 24.6mg		1 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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