pear tart elegante
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
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1/4 cbutter, softened
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2 Tbspsugar
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dash of salt
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1/2 tspgrated lemon peel
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1/2 tspvanilla
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1egg yolk
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3/4 call purpose flour
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1/ cfinely ground blanched almonds
- FOR FILLING
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4 Tbspred currant jelly
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1/2 call purpose flour
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3 Tbspsugar
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1/4 cbutter, softened
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1/2 tspgrated lemon peel
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1/2 tspalmond extract
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1 pkg3 ounces cream cheese, softened
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1egg
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5 canpear halves, well drained
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1 cfresh or frozen whole raspberries or strawberries, slightly thawed
How To Make pear tart elegante
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1Heat 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.
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2Brush 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.
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3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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