https://foodland.iga.com/Recipes/Detail/3652/Fresh_Anjou_Pear_Tart
A fresh pear tart is a departure from the more familiar and
Yield: 8 to 10 servings
| 3 | ounces | almond paste | |
|
|
|||
| 1/3 | cup | granulated sugar | |
|
|
|||
| 1/2 | cup | butter softened to room temperature | |
|
|
|||
| 2 | eggs | ||
|
|
|||
| 3/4 | cup | Hazelnuts, roasted and ground | |
|
|
|||
| 1 | teaspoon | vanilla | |
|
|
|||
| 1 | prepared 9-inch tart shell | ||
|
|
|||
| 1/2 | cup | chocolate, melted | |
|
|
|||
| 4 | firm-ripe USA Anjou pears, peeled, cored, and sliced about 1/4 inch thick | ||
|
|
|||
| 1 | lemon, juiced | ||
|
|
|||
| 4 | ounces | apricot preserves, melted and strained | |
|
|
|||
Preheat oven to 350 F. For filling, cream together almond paste and sugar. Add butter, and mix until smooth. Add eggs and mix until smooth. Add ground hazelnuts, vanilla and mix. Brush melted chocolate on bottom of prepared tart shell and pour in filling. Bake at 350 F. for 35 to 45 minutes, until filling is lightly browned and set in the center. Cool tart on rack. When the tart is cooled, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pear slices in concentric circles. Brush completed tart with strained apricot preserves.
Any variety of pear can be substituted. Source: Pear Bureau Northwest
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/3652/Fresh_Anjou_Pear_Tart
Be the first to comment on this recipe!
Add a Comment Login