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Pear Tart with Poire Williams Recipe courtesy Silver Palate 6-29-2003 Recipe

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This recipe for Pear Tart with Poire Williams Recipe courtesy Silver Palate 6-29-2003 is from The King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry
1 cup all-purpose flour
½ cup unsalted butter, chilled in small pieces
1 ½ T sugar
pinch salt
2 to 3 T ice water

Filling
5 each medium ripe pear halves
5 T sugar
4 T unsalted butter
1 T Poire Williams or other pear liquor

Glaze
1/3 cup apricot jam
2 T Poire Williams
Directions:
Directions:
To make pastry process the flour butter sugar and salt in a food processor with steel blade until coarse. With machine running, add enough ice water to make a ball. Remove from machine, dust with a little flour and wrap with plastic wrap. Refrigerate at least an hour.
Roll out dough into a 12 inch circle and line a 9 inch tart pan. Prick dough and freeze while preheating the oven to 400 degrees.

To make the filling cut each of the pear halves, crosswise into slices as thin as possible, maintaining the shape as much as possible. Fan four of the pears into the shell. Fill in the gaps with the fifth pear half. Sprinkle the pears with the sugar, and dot with the butter cut into small bits. Sprinkle with the Poire Williams. Bake at 400 degrees until the pears are caramelized and the tart is well browned.
Personal Notes:
Personal Notes:
A bit of work and a bit complicated but one Dan made for Gramma & Grampa a number of times!

 

 

 

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