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Pear-On-Pear Tart by www.country-cooking.com
1 1/4 c All-purpose flour
1/8 ts Salt
Sugar
1/2 c Unsalted butter
1 Egg yolk
2 1/2 tb Ice water (approximately)
8 Ripe pears (comice/anjou)
(about 3 pounds)
1 ts Ground ginger
1/3 c Apricot preserves
Preheat oven to 425 degrees. To make the pastry: Combine the flour with
the salt and 2 tablespoons of sugar in a large bowl. Cut in the butter
with a knife. Blend with a pastry blender until the flour has the texture
of coarse crumbs. Combine the egg yolk with the ice water and work into
the flour mixture to form a soft dough. Add more water if necessary. Knead
briefly and press the dough over the bottom and sides of a buttered loose
bottomed 10-inch quiche pan. Trim the edges. Line the pastry with aluminum
foil and weight with rice or beans. Bake 10 minutes. Remove foil and rice
or beans; bake until the pastry is golden, 5 to 10 minutes. Cool on a rack.
To make the caramel: Combine 1/3 cup of sugar with 2 tablespoons water in
a medium skillet. Heat to boiling and boil until the mixture turns a light
caramel color. Carefully, but quickly, brush the caramel over the bottom
and sides of the pastry shell.
To make filling: Peel 6 of the pears, cut in half, and remove the cores.
Cut each half into 4 slices. Place the pears in a large heavy skillet or
saucepan. combine 2/3 cup sugar, the ginger, and 1 cup water and pour over
the pears. Heat to boiling; reduce the heat. Simmer, covered, until pears
are soft but not mushy, 6-8 minutes, depending on ripeness of pears. Cool.
Drain the pears, reserving the liquid. Arrange the pears over the bottom
of the pastry shell.
Peel the remaining pears, cut into quarters, and remove the cores. Cut
each quarter into thin slices. Arange symmetrically over the cooked pears.
Combine the apricot preserves with 4 tablespoons of the pear liquid in a
small saucepan. Heat to boiling; strain.
Brush the tart with half the apricot mixture. Bake 30 minutes. Remove
from oven and brush with the remaining apricot mixture. Serve slightly
warmed with whipped cream if desired.
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