Glazed Pear and Raspberry Tart Recipe
Ingredients
| PASTRY | ||
| All purpose flour | 4 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Unsalted butter | 10 Ounce | |
| Eggs | 2 | |
| Water | 1 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Red wine | 2 1/2 Cup (16 tbs) (FILLING) | |
| Orange juice | 2 Tablespoon (FILLING) | |
| Sugar | 1 1/3 Cup (16 tbs) (FILLING) | |
| 15 firm ripe pears, peeled, halved and cored | ||
| Red currant jelly | 2/3 Cup (16 tbs) (FILLING) | |
| Raspberries | 1 Pound (FILLING) | |
| Almonds | 1/4 Cup (16 tbs), finely chopped (FILLING) | |
| Red food coloring | ||
| PINK CREAM | ||
| Heavy cream | 2 1/2 Cup (16 tbs) (FILLING) | |
| Raspberries | 4 Ounce, sieved (FILLING) | |
| Sugar | 3 Tablespoon (FILLING) | |
Directions
Mix together the flour and sugar.
Rub in the butter until the mixture resembles fine breadcrumbs.
Beat together the eggs, water and vanilla extract.
Add to the dry ingredients and mix to a firm dough.
Knead lightly, then wrap in plastic wrap and chill for 30 minutes.
Divide the dough into 3 portions.
Roll out the dough and use to line three 10-inch tart pans.
Prick the bottoms and bake blind in a preheated 400° oven for 15-20 minutes, until golden brown.
When cooked, allow to cool.
Meanwhile, place the red wine, orange juice and sugar in a saucepan and bring slowly to a boil, stirring to dissolve the sugar.
Simmer for 5 minutes.
Add the pears, in batches, and cook for 8-10 minutes, until slightly softened.
Remove with a slotted spoon and cool.
Boil the wine mixture vigorously until reduced toll-cups.
Add the red currant jelly and simmer, stirring, until melted and smooth.
Cut each pear half into thin slices and arrange attractively in the pastry cases.
Fill in the spaces with raspberries.
Brush the red wine glaze liberally over the top and over the edge of the pastry.
Mix the almonds with a little coloring to tint pink.
Sprinkle carefully around the pastry edge.
Whip the cream until stiff.
Fold in the raspberry puree and sugar.
Serve with the tarts.
Rub in the butter until the mixture resembles fine breadcrumbs.
Beat together the eggs, water and vanilla extract.
Add to the dry ingredients and mix to a firm dough.
Knead lightly, then wrap in plastic wrap and chill for 30 minutes.
Divide the dough into 3 portions.
Roll out the dough and use to line three 10-inch tart pans.
Prick the bottoms and bake blind in a preheated 400° oven for 15-20 minutes, until golden brown.
When cooked, allow to cool.
Meanwhile, place the red wine, orange juice and sugar in a saucepan and bring slowly to a boil, stirring to dissolve the sugar.
Simmer for 5 minutes.
Add the pears, in batches, and cook for 8-10 minutes, until slightly softened.
Remove with a slotted spoon and cool.
Boil the wine mixture vigorously until reduced toll-cups.
Add the red currant jelly and simmer, stirring, until melted and smooth.
Cut each pear half into thin slices and arrange attractively in the pastry cases.
Fill in the spaces with raspberries.
Brush the red wine glaze liberally over the top and over the edge of the pastry.
Mix the almonds with a little coloring to tint pink.
Sprinkle carefully around the pastry edge.
Whip the cream until stiff.
Fold in the raspberry puree and sugar.
Serve with the tarts.
Chef
