Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Butter, softened
- 1/4 c. Granulated sugar
- 1 lrg Egg yolk
- 2 1/2 c. All-purpose flour, unsifted
- 1/8 tsp Salt
- 4 lrg Ripe pears, peeled and cored
- 2 Tbsp. Pear brandy
- 3 lrg Large eggs
- 1/4 c. Almond paste
- 2 Tbsp. Granulated sugar
- 1/2 c. All-purpose flour, unsifted
- 1/2 c. Heavy cream
- 4 ounce Bittersweet chocolate, minced
- 1 Tbsp. Butter
- 1 Tbsp. Heavy cream
- 2 Tbsp. Confectioners' sugar
Direcciones
- Several hrs or possibly the day before serving prepare Pastry: In medium-size bowl, with electric mixer on medium speed, beat butter and granulated sugar till light and fluffy. Beat in yolk till well mixed. Reduce mixer speed to low. Gradually beat in flour and salt. Gather dough into a ball, flatten to a 5" round and wrap in plastic. Chill pastry at least one hour or possibly overnight. When pastry has chilled, between 2 sheets of floured waxed paper, roll out to a 13" round. Remove top paper and invert pastry into 11" tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so which it is even around top edge with rim of pan; press pastry against the side to make an even thickness. Wrap and chill pastry crust till ready to bake
- (no longer than 24 hrs). Heat oven to 350F. Prepare Filling: Cut pears lengthwise into 1" thick slices. In medium size bowl, combine pears and brandy. In another medium bowl, with electric mixer on medium speed, beat Large eggs, almond paste and granulated sugar till well mixed. Beat in flour and cream till smooth. Arrange pear slices spoke fashion in chilled pastry crust. Place several slices in center. Add in any brandy remaining in bowl to egg mix and pour over pears. Bake tart 35-40 min or possibly till a toothpick inserted in the center comes out clean. Cold completely on wire rack. Up to 30 min before serving prepare Chocolate Sauce: In top of double boiler over warm not boiling water, heat chocolate and butter till melted. Remove from heat and stir in cream till smooth mix forms. Keep hot in double boiler over warm water. Just before serving pour sauce into pitcher. To serve, remove rim from tart pan and place tart on serving plate. Sift confectioners' sugar around edge of tart, if you like. Cut tart into 12 wedges and serve with chocolate sauce. Store any leftovers in refrigerator. Country Living January 1998, page 108.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 372 | |
| Calories from Fat 166 | 45% |
| Total Fat 19.19g | 24% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 110mg | 5% |
| Potassium 234mg | 7% |
| Total Carbs 47.52g | 13% |
| Dietary Fiber 4.8g | 16% |
| Sugars 16.33g | 11% |
| Protein 7.13g | 11% |
