pear tart elegante

Name: Pear Tart Elegante
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: FOR PASTRY; 1/4 cup(s) butter, softened; 2 tablespoon(s) sugar; - dash of salt; 1/2 teaspoon(s) grated lemon peel; 1/2 teaspoon(s) vanilla; 1 - egg yolk; 3/4 cup(s) all purpose flour; 1/ cup(s) finely ground blanched almonds; FOR FILLING; 4 tablespoon(s) red currant jelly; 1/2 cup(s) all purpose flour; 3 tablespoon(s) sugar; 1/4 cup(s) butter, softened; 1/2 teaspoon(s) grated lemon peel; 1/2 teaspoon(s) almond extract; 1 package(s) 3 ounces cream cheese, softened; 1 - egg; 5 can(s) pear halves, well drained; 1 cup(s) fresh or frozen whole raspberries or strawberries, slightly thawed

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my mother-in-law's recipe collection.

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yield 8 serving(s)

cook time 45 Min

method Bake

Ingredients For pear tart elegante

FOR PASTRY
1/4 c

butter, softened
2 Tbsp

sugar
dash of salt
1/2 tsp

grated lemon peel
1/2 tsp

vanilla
1

egg yolk
3/4 c

all purpose flour
1/ c

finely ground blanched almonds
FOR FILLING
4 Tbsp

red currant jelly
1/2 c

all purpose flour
3 Tbsp

sugar
1/4 c

butter, softened
1/2 tsp

grated lemon peel
1/2 tsp

almond extract
1 pkg

3 ounces cream cheese, softened
1

egg
5 can

pear halves, well drained
1 c

fresh or frozen whole raspberries or strawberries, slightly thawed

How To Make pear tart elegante

1
Heat oven to 375. In small bowl, combine 1/4 cup butter, 2 tablespoons sugar, and salt; beat at medium speed until light and fluffy. Add 1/2 teaspoon lemon peel, vanilla, and egg yolk; beat until smooth. Lightly spoon flour into measuring cup; level off. Stir in 3/4 cup flour and almonds; blend well. Press pastry in bottom and up sides of 10 inch tart pan or 9 inch springform pan. Bake at 375 for 10 minutes; cool.

2
Brush baked pastry with 2 tablespoons currant jelly. In small bowl, combine 1/2 cup flour, 3 tablespoons sugar, 1/4 cup butter, 1/2 teaspoon grated lemon peel, almond extract, cream cheese, and egg; beat 1 minute at medium speed. Pour filling over pastry. Arrange pear halves on filling, rounded sides up and narrow ends pointing toward center. If desired, score pears making cuts 1/8 inch deep crosswise at 1/4 inch intervals on each side of pear half. Bake at 375 for 25-35 minutes or until center is set.
3
In small saucepan, heat remaining 2 tablespoons currant jelly over medium heat until melted. Arrange berries in rows between pear halves. Brush mixture lightly over pears, berries, and filling. Garnish as desired.
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