Friday, August 1, 2008

Recipe for Pear Tart

Pears, Peeled
Lemon Juice

Boil the pears in water, sugar and lemon juice. They should stay firm. Cool them with the syrup overnight. While you sleep. Resist the urge to eat them over a bowl of vanilla ice cream. And definitely avoid the canned pears. It's just not the same. Although, really, if you'd like you could. Use canned pears, I mean.

Almonds, Blanched
More sugar, but powdered this time
Egg yolk - one

Make the crust by blending the almonds, sugar and salt together until they make a paste, also known as goy oy marzipan. Then add the butter, blend, then the egg, blend and finally the flour. Mix together. Set aside to cool - this is your crust. Or you can buy one.

Almonds, Blanched
Egg - one

Yum. Grind the almonds and the flour together. Then add the butter. Then the egg. Chill. And chill. Kick back. Water your plants. Go for a walk. Call a friend. You have three hours - at least - before you can use the stuff.

After you've checked your email for the gazillienth time, preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Roll out your dough, freeze it for 10, then bake it for another 10. Cool crust. Turn oven down 25 degrees F (15 degrees C). Spread out filling, slice pears, lay out. Pretty. Make pretty pear tart. Cook until golden (about an hour).

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