Blond in the Hood

Pear Almond Tarte a La Michelle

Recipe for 8 persons.

Equipment
1 tart pan (10", removable bottom)
1 medium saucepan 8"
1 small saucepan
mixing bowl
wooden spoon

Ingredients

Pastry
2 1/2 cups sifted, all-purpose flour
2 tbs granulated sugar
1 1/2 sticks of butter
1 egg yolk
2 tbs iced water (as needed)

Custard (fast method)
1 envelope Bird's Dessert Mix
2 cups Half & Half
3 tbs sugar
2 tbs grated almonds

Filling
6 ripe, firm pears
3 cups strong red wine (Bordeaux)
1 cup granulated sugar
3 tbs lemon juice
2 cloves
2 cups cold water

Glaze
1/4 cup red currant jelly

Method

Pastry
This is a sweet crust which is really good with fresh fruit tarts. The eggs and additional sugar makes the crust more delicate than short pastry shells. The more sugar you mix in, the more difficult it is to roll and mold the pastry as it is sticky and breaks easily, but it is good.

Place the cool butter, sugar and flour into your food processor and mix at low speed until everything is together. Add the egg yolk and the ice water. Continue mixing until the pastry forms a ball. Stop at once to avoid over-mixing.

Lightly butter 10" tart pan. Roll pastry out slightly larger than the pan. Carefully lift the pastry into the pan. Gently form the pastry to the pan, pressing the bottom and sides with a fork. Line the pastry-filled pan with a circle of foil, pressing gently down onto the pastry.

Bake in pre-heated 375 degree oven for 15 minutes. Lift out the foil liner then bake the crust an additional five minutes.

The crust can be prepared a day in advance and kept cool. The filling can be added when you are ready to eat it.

Filling
Prepare a bowl with 2 cups cold water and a tablespoon of lemon juice. Peel and halve the pears. Stem and core them. Put in bowl of lemon water to keep them from discoloring.

Prepare the large saucepan with the wine, 2 tbs lemon juice, 1 cup sugar and cloves. Bring to a boil. Drain the pear halves and drop into boiling syrup.

Reduce heat until the liquid is just below simmer point. Hold at that for 10 to 15 minutes, until pears are tender when pierced with a knife. DO NOT overcook, as the pears must hold their shape. Remove from heat and let the pears cool in the syrup for 20 minutes. Drain on a rack. Reserve the syrup.

Glaze
In small saucepan rapidly boil 1/4 cup red currant jelly, stirring constantly. Add 1/4 cup of reserved pear syrup and simmer until the jelly has dissolved and the syrup coats your spoon with a light glaze.

Almond Custard
Stir together the Bird's dessert mix, sugar and almonds in medium saucepan. Gradually stir in the half and half until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Remove from heat. Pour into a bowl and let cool.

Putting it Together
Paint the inside of the pastry shell with thin layer of pear and jelly glaze. Spread the almond custard in the pastry in an even layer.

Slice the pears crosswise, retaining their shape. Place the halves inside the shell over the custard. Brush a light coating of glaze over the pears and the pastry. Decorate with almond chips and remaining pear slices.

Voila! Pear Almond Tarte a La Michelle