Pear And Almond Tart

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	Flour
1/3 cup	65g / 2.3oz	Sugar
2 teaspoons	10ml	Grated lemon peel
1/2 cup	99g / 3.5oz	Unsalted butter - chilled
1		Egg yolk
		Filling
1/2 cup	99g / 3.5oz	Powdered sugar
1 teaspoon	5ml	Grated lemon peel
2 teaspoons	10ml	Lemon juice
1/2 teaspoon	2.5ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract
6 oz	170g	Cream cheese - softened
1 cup	237ml	Whipping cream
8 cups	1168g / 41oz	Pear halves - cooked (28 oz. Can) (small)
2 tablespoons	30ml	Apple jelly
1/2 cup	46g / 1.6oz	Almonds - sliced

Recipe Instructions

For the crust: Combine the flour, sugar and lemon peel in a bowl and cut in the butter using a pastry blender. Add the egg yolk and work it in with hands until dough makes a ball. Press dough into an 11-inch tart pan, or a 10-inch Springform pan, or a 9-inch pie pan. Prick the bottom with a fork and bake at 300 for 30 minutes or until golden brown. Cool.

For the filling: Beat the cream cheese until smooth. Add powdered sugar, lemon peel, lemon juice, vanilla, almond extract and slowly add whipping cream. Beat until the mixture is about like whipped cream. Do NOT overbeat or it will become runny. Pour into shell. Drain pears and discard juice. Trim one pear half into a circle and put in the center of the tart. Arrange the other halves around it, pressing into the filling. Melt apple jelly in small pan and cool slightly. Pour over pears. Sprinkle almonds on top. Chill.

Source:
Cooking Light, Sept. 1995, page 96

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