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Tart, Pear and Apple (D, TNT)
Source: "Your Guide to French Cuisine," by Debra F. Weber
Serves: 8 to 12

1 recipe Pate Sucree (click here for recipe)
2 large cooking apples, peeled, cored and quartered
1/2 cup water
1/2 cup sugar
1-1/4 pounds ripe pears, not soft
1/4 cup apricot jam
1/2 cup toasted, slivered almonds

Put the apples along with the water in a saucepan and cook until the apples are mushy and the liquid is absorbed. Press through a sieve and cool.

Preheat oven to 400°F.

Line a 10" tart pan with the dough and spread the apple puree over the bottom.

Peel, core and thinly slice the pears. Arrange them in a decorative pattern over the apple mixture.

Bake for 30 minutes. Remove from oven and cool.

Heat the apricot jam until bubbly and spoon over the pears. Sprinkle with almonds.

To Serve: Remove sides of the pan and cut the tart into wedges.

Posted by Marquesa Aguilar

Nutritional Info Per Serving: N/A