CHEF JEFF — ONE BYTE AT A TIME: Fresh D’Anjou Pear TartTake advantage of one of winter’s most abundant and satisfying fruits.
By: Herald Staff Report,
Take advantage of one of winter’s most abundant and satisfying fruits.
Fresh D’Anjou Pear Tart
3 ounces almond paste
1/3 cup granulated sugar
½ cup butter, room temperature
¾ cup hazelnuts, roasted and ground
1 teaspoon vanilla extract
1 prepared 9-inch tart shell
4 ounces semisweet or bittersweet chocolate, melted
4 firm, ripe D’Anjou pears, peeled, cored and sliced about ¼-inch thick
Juice of 1 lemon
4 ounces apricot preserves, melted and strained
Preheat oven to 350 degrees. Cream almond paste and sugar. Add butter. Mix until smooth. Add eggs. Mix well. Add nuts and vanilla. Mix. Brush chocolate on bottom of tart shell. Pour in filling. Bake 35 to 40 minutes, until filling is lightly browned and set in center. Cool tart on rack. When cool, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pears in concentric circles on tart. Brush with apricot preserves.
Yield: Serves 8 to 10.
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