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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I love using pears in my recipes, I already have 6 of them & here's a definitely spec occasion, but make-ahead dessert I esp fancy from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines). This recipe is untried other than to taste & appears a bit labor-intensive to me, but my hope is that someone labor-fearless will take my word that it is impressive & divine. (Times were not given, have been guesstimated & do not include standing + chilling times) *Enjoy* ! Ingredients:
1 cup butter |
1/4 cup sugar |
1 cup flour |
1/2 teaspoon vanilla |
2 eggs |
4 egg yolks |
2 eggs |
1/2 cup milk |
1/2 cup whipping cream |
3/4 sugar |
3 pears (peeled, cored & thinly sliced) |
1/2 cup apricot jam |
1/4 cup white wine |
Directions:
1. Preheat oven to 375°F.
2. FOR TART DOUGH:
3. Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour.
4. Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes.
5. Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan.
6. Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes.
7. FOR CUSTARD:.
8. Combine yolks + 2 eggs, beat well & set aside.
9. Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F.
10. Remove from heat, add egg mixture (whisking constantly) & strain.
11. FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes.
12. TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve.
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