Le Tarte Aux Poires
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
38
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Sugar (superfine, sifted)2
Eggs1 cup
Flour (sifted)1.25 cup
Ground Almond2 tbsps
Kirsch5 tbsps
Apricot Jam2 tsps
Lemon Juice5 cup
Water (cold)2 cups
Pastry Flour (sifted)Directions:
1
Roll out pastry to fit greased and floured 8-inch flan ring
2
Store in refrigerator to keep cool
3
Cream together butter and sugar until light
4
Gradually beat in eggs, then flour
5
Fold in almonds and Kirsch, until well incorporated
6
Preheat oven to 350 degrees F
7
Remove pears from soaking liquid, and set aside
8
Brush base of pastry with 1 tablespoon apricot jam
9
Pour frangipane evenly into flan ring
10
Arrange pears in a circle on top of the filling
11
Bake for 30 minutes
12
Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water
13
Bring to a boil and reduce until thickened
14
Brush on hot tart
15
Serve once cooled
16
Place flour in medium bowl
17
Cut in butter and mix in sugar, until mixture resembles fine bread crumbs
18
Mix in egg, until pastry is just combined but still crumbly
19
Chill until ready to use