PEAR AND ALMOND CREAM TART
1 cup all purpose flour
1/2 cup cake
1 tablespoon water
3 tablespoons sugar
7 tablespoons unsalted butter, softened
1 egg, beaten
for glazing the baked crust
3 pears, fresh poached in sugar, water, and
vanilla or or 6 canned pear halves
Almond pastry cream:
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup finely ground almonds
2 tablespoons unsalted butter
1 tablespoon Kirsch
Preheat oven to 350 degrees. In a
food processor, combine flour, egg, water, sugar, vanilla and butter. Process
until dough forms a bowl. Cover and chill dough for 30 minutes.
dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until
the edges start to brown. Remove weights and paper. Brush bottom and sides with
Arrange pears over bottom of pie crust.
In a medium saucepan, bring the milk to a boil. Whip egg yolks,
sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk.
Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon
mixture over pears and bake for 15 minutes. Cool on rack.
a small saucepan, melt the apricot jam over low heat. Stir in the kirsch.
Strain through a fine strainer and spoon over pie to glaze.