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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A very unusual pear tart. I can never get my kids to eat fruit pies, but they love this one. Ingredients:
for the crust: 1 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup shortening |
1 tbsp sugar |
3 tbsp cold water |
for the filling: 1/3 cup all-purpose flour |
1 cup ground almonds |
1 tsp almond extract |
2/3 cup sugar |
4 tbsp butter, softened |
2 eggs, beaten |
3 tbsp raspberry or strawberry jam |
14 oz can pear halves in natural juice, or about 5 fresh pears, halved cored and boiled |
3 tbsp peach or apricot preserves |
sliced almonds for decoration |
Directions:
1. For the crust, stir the flours together, add 1 tbsp. sugar, mix well. Work in the shortening with a special tool, or a fork, until the mixture resembles fine bread crumbs. Add water and stir till moistened.
2. Spoon out the dough onto a slightly floured surface and roll out to fit a 9-inch pie dish. To transfer, wrap it around the rolling pin first. You could also just shape the dough in the pie dish to fit , instead of rolling it. The crust has to come up the sides of your baking dish.
3. Prick the crust with fork, cover with foil and place a small cast iron pan on top for the weight, or wrap a brick into the foil and place on top. This will prevent the crust from rising while it bakes.
4. Bake in preheated 400F oven for 20 min. Remove foil during the last 5 min of baking.
5. Beat all the filling ingredients together, except for the jam, pears and preserves.
6. Reduce the oven temp. to 350F. Spread the raspberry OR strawberry jam on the bottom of the crust and spoon over the filling.
7. Drain the pears and arrange them, cut side down, in the filling. If using fresh pears, halve them first, core and boil in small amount of water until soft.
8. Sprinkle the sliced almonds over the top and bake for 30 min., until firm and golden brown.
9. Microwave the peach OR apricot preserves for about 30 sec, or until liquidy. Brush the preserves over top of your tart like a glaze.
10. Serve with whipped cream or ice cream on top for a double pleasure.
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