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1½ |
Cups |
Flour
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In a food processor, combine flour, 2 tbl. sugar and salt.
Cut in 10 tbl. butter. Mix egg yolk with 1 tbl. cold water
and toss into flour mixture.
Gather into a ball.
Roll
and fit into a 10" tart
pan.Bake in 350 degrees for 40 min.
Combine wine, ¾ cup sugar and zest and bring to a boil.
Peel, halve and core the pears. Cut 6 halve pears
to smaller chunks, add them to the wine pot and simmer
for 30 minutes. Remove, saving the cooking wine.
In the meantime, slice 10 half pears, lengthwise to thin
slices. Cook in the same wine mixture for 20 minutes.
Place pear chunks
in a food processor, add almond extract and process to
a puree.
Spread puree in tart
shell.
Arrange sliced pears in cylinder style (see picture),
slices overlapping each other.
Sprinkle with 1 tbl.
sugar and broil lightly (or use kitchen torch) until lightly
browned. (be very careful with the broiler, watch it as
it takes seconds to burn too much) .
Note - The brown
edges in the picture are the result of using dark skin
pears (brown, not green) and leaving the pears unpeeled.
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