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Apple-Pear Tart
Apple-Pear Tart
From: [email protected] (Stephanie da Silva)
Date: Mon, 30 Aug 1993 02:30:23 GMT
Basic Rich Pastry
Dry beans
5
2
1
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1
1
1
1
1
1
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2
2
1
very ripe medium cooking apples, peeled, cored and chopped (5 cups)
/3 cup sugar
/3 cup dry white wine
/4 cup butter
/8 teaspoon ground cinnamon
tablespoon quick-cooking farina
/4 cup Kirsch or cherry liqueur
/2 teaspoon vanilla
/4 cup dry white wine
/4 cup apricot preserves
teaspoon sugar
/8 teaspoon ground cinnamon
medium cooking apples, cored and sliced
medium pears, peeled, cored and sliced
tablespoon cognac or brandy
For tart shell, prepare Basic Rich Pastry: On a lightly floured surface
roll pastry dough to a circle 12 inches in diameter.
Fit dough into a 10 or 11 inch flan pan with a removable bottom; press
bottom and sides gently to remove air bubbles. Turn the overlapping dough
edges to inside; press against sides of pan. Prick sides with fork.
Line the bottom and sides of pan with heavy-duty foil and dry beans.
Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to
15 minutes more or till golden; set aside.
For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup
wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes
or till apples are tender. Slowly sprinkle farina over apples; stir
constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till
mixture is thickened; stir frequently. Remove from heat; stir in Kirsch
and vanilla. Cool slightly. Spread in bottom of baked tart shell.
In a small saucepan combine the 1/4 cup wine, apricot preserves, 1
teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced
apples and pears. Cook about 7 minutes or till apples are translucent.
Drain, reserving liquid.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/apple-pear-tart.html (1 of 2) [12/17/1999 11:30:06 AM]
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