Ingredients Jump to Instructions ↓

  1. --PASTRY--

  2. 1 1/2 c Unbleached flour

  3. 2 tb Sugar

  4. 1 pn Salt

  5. 1 pn Ground cloves

  6. 1/2 ts Grated lemon peel

  7. 1/4 lb Butter

  8. 1 Egg yolk

  9. 5 tb Ice water

  10. Butter; softened

  11. --GLAZE--

  12. 1/2 c Apricot preserves

  13. 2 tb Dark rum

  14. --FILLING--

  15. 1/2 c Finely ground almonds

  16. 1/2 c Sugar

  17. 1 tb Flour

  18. 9 Firm, ripe pears

  19. 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated

  20. 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust

  21. 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with

  22. 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice

  23. 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated

  24. 375 degree F oven

  25. 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.


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