Autumn Pear & Almond Tart
Prep time:
25 minutesCooking time:
40 minutesPurchase the airline size bottle of rum from a liquor store and save the expense of a full-size bottle. Or, substitute 2 teaspoons vanilla extract plus 1 1/2 tablespoons water for the rum.
Ingredients
Serves 8
- 1 refrigerated pie pastry
- GLAZE:
- 1/2 cup apricot preserves
- 2 tablespoons dark rum
- 1/3 cup finely ground almonds
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 6 Anjou pears, peeled, cored, sliced into sixths
Directions
1
Preheat oven to 375°F. Press pastry into a 10-inch springform pan or tart pan with a removable bottom. Prick all over with a fork. Bake crust until set and golden, about 12 minutes. Cool.
2
Meanwhile, for glaze, combine preserves and rum in a small saucepan. Cook, stirring, over low heat until melted. Strain. Brush baked crust with 2 tablespoons of glaze.
3
Combine almonds, sugar and flour in a medium bowl. Spread over glazed crust. Arrange pear slices over crust. Chop remaining slices and use to fill spaces in tart.
4
Bake until pears are tender, about 40 minutes. Remove from oven. Brush with remaining glaze. Let cool slightly before slicing.
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Cookin' xpress!
Cookin' xpress!
You can ripen pears at room temperature by placing them in a paper bag with an apple. Pierce several holes in the bag with the tip of a knife.
Great Pairings
Baked Beef Braciole
Canned tomatoes are the lowest-priced during the fall-so purchase them by the case. They will keep for over a year, giving you the best value for canned tomatoes no matter what the season.
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