December 2, 2017
Pear Tart Recipe from Ypsilanti's Parish House Inn
Posted by: Martha Cleary
If you want a dessert to wow your family and friends, this is the one!
It's a family favorite for a Holiday dinner. It is a simple recipe, so don't be afraid to try it.
Serve at room temperature topped with a dollop of whipped cream. Enjoy!
PEAR AND APRICOT TART
Yield: 1 9-inch tart
½ cup unsalted butter,at room temperature
½ cup raw almonds
½ cup plus1 Tablespoon sugar
1 large egg
½ teaspoon pure almond extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 pears (Bosc or Bartlett)
peeled,cored and quartered
½ cup dried apricots,cut in half
1 Tablespoon fresh lemon juice
1/4 cup apricot preserves
- Preheat oven to350o.
- Butter a 9-inch removable-bottom fluted tart pan.
- In a food processor, process the almonds with ½ cup sugar until finely ground.
- Add butter,egg almond extract and process until smooth.
- Add the flour, baking powder and salt. Pulse a few times just to combine and make a soft dough.
- Spread dough evenly in the bottom of the tart pan
- In a small bowl, toss the pears and apricots with the lemon juice and remaining tablespoon of sugar.
- Arrange the the pears in the dough, making sure the wide end is near the outside edge. Scatter the apricots over the dough, gently pressing them in.
- Bake until pears are tender and the center is firm, 50 to 55 minutes.
- In a small bowl,combine the apricot preserves with 1 tablespoon of water. Brush over the warm tart.
- Cool in pan before removing from the pan.
By Chris Mason
Chef/innkeeper at the Parish House Inn for 24 years and author of her cook book
"7 Recipes to get You Out of bed For Breakfast Every Morning"