Here is the other recipe I learned from Pascale, from whom I learned Quiche – Chicken & Mushrooms and Red Potato Gratin/Dauphinoise posts. It is a great tart from Pascales’s repertoire of tarts. Again, with a tad of my twist to it, it is a very simple, quick and fabulous dessert.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 1 frozen pie crust (homemade or any store bought is fine, I prefer Trader Joe’s brand) – this time I used the one in an aluminum dish
• 3~4 Bartlett pears peeled/halved/cored, or two 425 g/ 15 oz cans of pear-halves in 100% juice (or in heavy syrup, avoid the ones in light syrup)
• 113 g/ 4 oz very finely ground almonds
• 1 Tbsp unsalted butter
• 2 Tbsp jam/preserves of choice (I used strawberry preserve)
• pinch (1/16 tsp) salt
• 2 eggs
• 4 Tbsp granulated sugar
• 4 Tbsp heavy whipping cream
• 2 Tbsp unbleached all-purpose flour
• 1 tsp vanilla
◊ If not using a frozen pie shell in aluminum dish, defrost rolled kind according to instructions on its package. This preparation may need to be done a day in advance.
◊ If using canned pears, open the cans and leave pears in colander to fully drain while you tend to other steps.
◊ Position rack in middle of oven and preheat to 175°C / 350°F.
◊ Using a frozen pie shell in aluminium dish, or rolled kind placed/secured in a baking dish, with a fork, poke/dock all over the dough and pre-bake for 10~12 minutes, until slightly golden. Take out and place over trivet.
While the pie shell is being pre-baked…
◊ Mixture A: Combine ingredients well and set aside.
◊ Mixture B: In a medium bowl, beat eggs with sugar for 2 minutes. While the beater is running, add cream, vanilla, beat well, then sprinkle flour and beat until well mixed.
◊ In the pre-baked pie shell, spread A tightly.
◊ Layer pears over spread A with the narrow ends pointing to the center, and there should be a space to put the smallest half-pear in the middle. Pour B over.
◊ Lift end of each pear with tip of a fork so B goes under and fills the cored cavities of pears.
◊ Bake for 30~45 minutes or until slightly and evenly golden brown and toothpick test comes out clear. Let it cool before serving.
~ Bon Appétit! ~
I over-baked at ‘pre-bake’ 🙁 tart should be a little lighter than the last two photos.
So, what’s cooking in your kitchen?