Preparation / Directions:
Filling:
5 Pears
2 C Granulated Sugar -- 250 g/8 oz
3/4 C Heavy Cream -- 180 mL/6 fl oz
3 Eggs
2 tsp Almond Extract
You won't believe how good your kitchen will smell when you cook this very delicate tart! Leave the pears to cool in the poaching liquid to give them lots of color and to keep that wonderful aroma around for a little while longer. (These poached pears, by the way, make a simple delicious dessert just as they are.)
Preheat oven to 350 deg F/175 deg C/gas mark 4.
To make the crust, place the flour, confectioner's sugar, and vanilla extract in a food processor. Turn the machine on and slowly add the butter, 2 T/30 g/1 oz at a time. Add the salt and cinnamon and process until the dough forms a ball on top of the blades.
Press the dough into a 12"/30 cm tart pan with a removable bottom. Prebake the crust about 10 min, or until light brown. Set aside to cool.
Leave the oven on while you prepare the rest of the tart.
Peel, core, and halve the pears. In a med saucepan over high heat, bring the wine and half of the granulated sugar just to a boil. Add the pears and cook over med heat until the pears are fork-tender, 10 - 15 min. Set aside to let the pears cool in the wine mixture.
Slice the pears lengthwise and arrange them in the crust in slightly overlapping concentric circles. Set aside. Freeze the wine mixture for another use or discard it.
Blend the cream, almond paste, and remaining granulated sugar in the food processor until smooth. Ad the eggs and almond extract and mix well. Pour the mixture slowly over the pears. Bake the tart for 25 - 30 min, or until a tester inserted into the center of the custard comes out clean.
Serve warm or at room temperature.
Serves: 8
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