Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Unbleached flour

  2. 2 tablespoons 30ml Sugar

  3. 1 Salt

  4. 1 Ground cloves

  5. 1/2 teaspoon 2 1/2ml Grated lemon peel

  6. 1/4 lb 113g / 4oz Butter

  7. 1 Egg yolk

  8. 5 tablespoons 75ml Ice water Butter - softened Glaze

  9. 1/2 cup 118ml Apricot preserves

  10. 2 tablespoons 30ml Dark rum Filling

  11. 1/2 cup 73g / 2.6oz Finely ground almonds

  12. 1/2 cup 99g / 3 1/2oz Sugar

  13. 1 tablespoon 15ml Flour

  14. 9 Firm ripe pears, Anjou peeled, halved lengthwise cored

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid over-mixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 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 375F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 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 375F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.


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