Directions: |
Directions:2 tsp. plus 1 T.granulated sugar
1 cup 18% cream (sometimes called coffee cream)
2 T. port (may be exchanged with flavored extract)
MAKE THE TART SHELL
Combine the flour, sugar and salt in a bowl. Gradually add the butter, 15 to 30 ml (1 to 2 tbsp) at a time, mixing with a fork until well distributed and the mixture is crumbly. Add the egg, mixing well. Gradually add the port, a spoonful at a time, mixing lightly with a fork until the dough forms a ball.
(Alternatively, in a food processor, mix the flour, sugar and salt. Add the butter and process until the mixture becomes crumbly. With the food processor running, through the feed tube, add the egg, followed by the port one spoonful at a time until the mixture forms a ball.)
Wrap the dough in waxed paper and refrigerate for about 20 minutes, until cold. This will allow the pastry to rest and make it easier to work with dough. (Recipe can be prepared ahead to this point, covered and refrigerated, for up to 1 day.)
On a floured surface, roll half the dough into a 25-cm (10-inch) circle. (Wrap the remaining dough in waxed paper and refrigerate for up to 3 days or freeze for up to 3 months for later use.) Transfer to a 23-cm (9-inch) pie pan, flute edges and place in fridge until ready to use.
MAKE THE CREAMY FILLING
Peel and core the pears; cut into thin slices. Toss with the lemon juice so they will not turn brown. Remove the pie crust from the refrigerator and arrange the pear slices decoratively in a circular design on the bottom of the crust; sprinkle each layer with a little sugar (you may need up to 10 ml or 2 tsp of sugar). In a bowl, beat the eggs, ground cinnamon, 1 tbsp sugar, cream and 2 tbls port.
ASSEMBLY
Pour the cream mixture over the pears in the pie plate. Bake in a preheated 220 C (425 F) oven for 15 minutes. Reduce the heat to 17 5C (350 F) and continue baking for 40 to 45 minutes or until filling in the centre is golden and set. Let cool in the pan for 10 minutes. Dust with icing sugar just before serving. Makes 6 to 8 servings.
Tester's notes: The port extract adds a subtle flavour to both the pastry and the filling of this not-too-sweet tart.
Recipe courtesy of Portuguese Comfort Cooking |
This recipe for PEAR CREAM TART is from