Pear Almond Tart
- 1 1/2 cups flour, unbleached all-purpose
- 2 tablespoons sugar
- 1 pinch salt
- 1 pinch cloves ground
- 1/2 teaspoon lemon zest grated
- 1/4 pound butter
- 1 each egg yolks
- 5 tablespoons water ice cold
- 1 x butter softened
- 1/2 cup apricot preserves (jam)
- 2 tablespoons dark rum
- 1/2 cup almonds finely ground
- 1/2 cup sugar
- 1 tablespoon flour, all-purpose
- 9 each pears firm, ripe, (preferably anjou), peeled, halved lengthwise, and cored
- 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.
- 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.
flour, sugar, salt, cloves ground, lemon zest, butter, egg yolks, water, butter, apricot preserves, dark rum, almonds finely ground, sugar, flour, pears firm
Taken from recipeland.com/recipe/v/pear-almond-tart-38892 (may not work)