Free Recipe Chocolate-Pear Tart
Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Chocolate-Pear Tart Recipe
SHORTBREAD CRUST:
9 tb Unsalted butter
9 tb Confectioners sugar; sifted
1-1/2 c All-purpose flour; sifted
-unbleached
CHOCOLATE LAYER:
6 oz Semisweet chocolate; or
-bittersweet
2 tb Unsalted butter
POACHED PEARS:
2 c Water
1 c Sugar
1 ts Vanilla extract
1 Strip lemon peel; (3 inch)
1/2 Cinnamon stick
Splash of Cognac
4 Pears; Bosc
GLAZE:
1 Jar apricot preserves; (12
-ounce)
2 tb Curacao; orange liqueur or
Pear brandy
GARNISH:
1/4 c Sliced almonds; toasted
Chocolate-Pear Tart Preparation
To make the shortbread crust, cream together the butter and sugar. Blend in= the flour to make a soft dough. Add 1 more tablespoon butter if the mixture will not incorporate all the flour. Preheat the oven to 350F. Pat the dough evenly by hand into the bottom and 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a fork. Bake for 12 to 15 minutes, until golden brown. Let cool completely. Melt the chocolate and butter in a double boiler over simmering water. Spread on the bottom and up the side a little to hide the ‘seam’ of the the tart shell and let cool until the chocolate hardens. To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me that the pears were peeled by slicing; the roundness is sharpened into an 8-sided geometry that is quite attractive.) Bring the water and sugar to a boil over medium heat in a large saucepan, stirring only until the sugar is dissolved. Add the vanilla, lemon peel, cinnamon and Cognac and cook for 5 minutes. Add the pears and poach for 10 to 15 minutes, until they can be easily pierces with a sharp paring knife. Let cool in the syrup. For the glaze, put the apricot preserves in a food processor fitted with the steel blade and process until smooth. Strain and add the liqueur. To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch slices (as evenly as possible across all pears) and arrange carefully in the tart shell, stem ends at the center. (Photo shows 7-halves ~- not all 8 — in the wheel.) Brush the pears with some of the apricot glaze and sprinkle with the toasted almonds. Use a warm or heated sharp knife to cut wedges. (c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc. [mc-recipe: patH Sep 96] Recipe By : California Cooking: Parties, Picnics & Celebrations Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:26:00 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Menu Black Tie Dinner in Beverly Hills A dramatic dessert, fruit and chocolate. Makes one 10-inch tart. By using a springform pan, is ‘tres elegante’
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