Peach And Pear Tarts Recipe
Ingredients
| Pecan pastry | ||
| 2 tablespoons apricot jam, forced through a sieve | ||
| Vanilla cream custard | ||
| Sugar | 1 Teaspoon | |
| Canned peach | 6 | |
| Kirsch | 1 Teaspoon | |
| 6 fresh or canned pear halves | ||
Directions
Preheat the oven to 400° F 10 minutes before the tarts are ready to be baked.
Lightly oil 12 3 1/2 inch tart tins.
For easy handling, work with only 1/4 of the Pecan Pastry at a time.
Keep the rest refrigerated until ready to roll out.
Line the prepared tart tins with the pastry.
Prick the bottoms and sides with a fork.
Place waxed paper over the dough and fill the tins with dried beans to prevent the dough from rising.
Chill in the freezer for 20 minutes.
Bake at 400° F for 10 minutes.
Remove from the oven, empty the beans, remove the waxed paper, prick the bottoms, and return to the oven for 5 minutes.
Cool completely.
Line the bottoms of the cooled tart shells with Vanilla Cream Custard.
Place a piece of fruit, cut side down, in each shell.
Combine the apricot jam and sugar in a small saucepan.
Bring to a boil, stirring constantly.
Remove from the heat.
Cool slightly before adding the kirsch.
Brush each piece of fruit twice with the glaze.
Lightly oil 12 3 1/2 inch tart tins.
For easy handling, work with only 1/4 of the Pecan Pastry at a time.
Keep the rest refrigerated until ready to roll out.
Line the prepared tart tins with the pastry.
Prick the bottoms and sides with a fork.
Place waxed paper over the dough and fill the tins with dried beans to prevent the dough from rising.
Chill in the freezer for 20 minutes.
Bake at 400° F for 10 minutes.
Remove from the oven, empty the beans, remove the waxed paper, prick the bottoms, and return to the oven for 5 minutes.
Cool completely.
Line the bottoms of the cooled tart shells with Vanilla Cream Custard.
Place a piece of fruit, cut side down, in each shell.
Combine the apricot jam and sugar in a small saucepan.
Bring to a boil, stirring constantly.
Remove from the heat.
Cool slightly before adding the kirsch.
Brush each piece of fruit twice with the glaze.
Chef
