Le Tarte Aux Poires

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1 cup	198g / 7oz	Superfine sugar - sifted
2		Eggs
1/4 cup	15g / 0.5oz	Flour - sifted
1 1/4 cups	182g / 6.4oz	Ground almonds
2 tablespoons	30ml	Kirsch
4 tablespoons	60ml	Firm pears - halved, peeled, (large)
		Cored, bottom and top removed, stored in
		Lemon water to prevent discoloration
5 tablespoons	75ml	Apricot jam
2 teaspoons	10ml	Lemon juice
5/8 cup	148ml	Cold water
		Pastry
2 cups	125g / 4.4oz	Pastry flour - sifted
1/2 cup	99g / 3.5oz	Butter - cut small cubes,
		And chilled
2 tablespoons	30ml	Superfine sugar - sifted
1		Egg - beaten

Recipe Instructions

For Pastry: Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined but still crumbly. Chill until ready to use.

Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cool. Cream together butter and sugar until light. Gradually beat in eggs, then flour. Fold in almonds and Kirsch, until well incorporated.

Preheat oven to 350 degrees. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 tablespoon apricot jam. Pour frangipane evenly into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 minutes.

Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce until thickened. Brush on hot tart. Serve once cooled.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0137) - from the - TV FOOD NETWORK

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