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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

PEAR TART WITH CINNAMON AND CREAM Recipe

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This recipe for PEAR TART WITH CINNAMON AND CREAM is from Our Family Table, 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:
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Ingredients:  
Ingredients:  
1½ cups finely ground nuts (I used brazil nuts, though almonds, walnuts, or pecans would be delicious!)
5 tablespoons butter
¼ teaspoon salt
2 tablespoons rapadura (fine brown sugar is best)
5-6 medium pears, peeled and sliced thin (find ’em straight from a nearby orchardist!)
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ cup rapadura or natural sweetener of choice (honey would be delicious!)
¼ teaspoon freshly ground nutmeg
1 cup organic cream (not ultra-pasteurized!)
1 high-quality egg

Directions:
Directions:
Combine the ground nuts, salt, and rapadura. Then, gently work in the butter until nice and crumbly.
Using your fingers, smoosh the nut mixture into a round pie pan.
Lay your sliced pears on top of the crust. You may do this in a meticulous, fancy pattern – or, as I have done, which is more of the “pile and smoosh” method. To each his own. After you have finished with the pears, sprinkle the top of them with rapadura (or honey), cinnamon, nutmeg, and cloves.
In a small bowl, whisk together the cream and the egg until combined. Pour this mixture over the pears, trying to do it as evenly as possible. You may need to move the pears around a bit to ensure all the holes get filled with the cream.
Bake in a preheated 350 degree oven until the top of the tart is brown, the cream mixture has set, and it smells so good you want to inhale it all. Approximately 30 minutes or so.

 

 

 

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