Pear Tart

1½ cups Flour

¾ cups Sugar

¼ teaspoon Salt

12 tablespoon Butter (150 Gram)

1 egg yolk

 

1 bottle white wine (3½ cups)

zest from 1 Lemon

8 firm Pears *

½ teaspoon almond extract

½ teaspoon nutmeg

*Note - The brown edges in the picture are the result of using dark skin pears (brown, not green) and leaving the pears unpeeled.

In a food processor, combine flour, 2 tablespoons sugar and salt.

Cut in 10 tablespoons butter.

Mix egg yolk with 1 tablespoons cold water and toss into flour mixture.
Gather into a ball.
Roll out a circle and fit into a 10" tart
pan.

Bake in 350 degrees for 40 min.
Combine wine, ¾ cup sugar and zest and bring to a boil.

Peel, halve and core the pears.

Cut 6 halve pears to smaller chunks, add them to the wine pot and simmer for 30 minutes.

Remove, saving the cooking wine.
In the meantime, slice 10 half pears, lengthwise to thin slices.

Cook in the same wine mixture for 20 minutes.

Place pear chunks in a food processor, add almond extract and process to a puree.

Spread puree in tart shell.
Arrange sliced pears in cylinder style (see picture), slices slightly overlapping each other.

Sprinkle with 1 tablespoons sugar and broil

lightly (or use kitchen torch) until lightly browned.

(be very careful with the broiler, watch it, as it takes seconds to burn too much).