LOCATION: Recipes >> Pies >> Pear Tart 09
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Pear Tart 09
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PEAR TART WITH CREAM
1 cup dry white wine
1/4 cup sugar
1/8 teaspoon ground ginger
4 ripe but firm Cornice or Anjou pears
1 cup heavy cream
1 tablespoon cornstarch
3 egg yolks, beaten
3 tablespoons sugar
2 teaspoons almond extract
9- or 10-inch pie shell, baked
1/2 cup apricot jam
1 tablespoon hot water
Combine wine, sugar, and ginger. Bring to boil and simmer for 3
minutes. Peel pears, cut into halves, and core them. Poach pears
in wine syrup for 10 minutes, or until just tender. Drain pears
and reserve syrup. Boil syrup down to measure 1 cup, or add water
to bring up to 1 cup.
Blend cream and cornstarch to smooth paste. Stir into syrup. Cook
over low heat, stirring constantly, until mixture thickens. Beat
egg yolks with sugar and almond extract. Stir syrup gradually into
egg-yolk mixture. Replace over low heat and cook, stirring
constantly, until thickened. Cool, and spread over pie-shell
bottom. Arrange pears on top, rounded side up and pointed side to
the center. Heat apricot jam and thin with water. Drizzle over
pears. Makes 8 servings.
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