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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Pear
Tart Supreme
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Serves
8
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Ingredients |
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1/2
cup buckwheat flour
1 cup all-purpose flour
1 tsp. sugar
Dash salt
1/2 cup cold butter or shortening
1 tbsp. lemon juice
3 tbsp. milk
1 egg
Poached
Pears and Cream Cheese Filling
4 pears
1 cup water
¼ cup sugar
1 tbsp. lemon juice
4 tsp. cornstarch
1 package (8 oz.) cream cheese, softened
½ cup semi-sweet chocolate morsels
2 tsp. butter
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Method |
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Combine
flours, sugar, and salt. Cut in butter or shortening with pastry
blender until particles are pea-size. Combine lemon juice, milk,
and egg yolk. Sprinkle over flour mixture, toss with fork until
all flour is moistened and dough forms. Gather dough in ball.
Press (or roll) dough into 12-inch tart shell. (Pie pan or individual
tart shells can be substituted). Prick bottom and sides of pastry
with fork; chill. Brush with lightly beaten egg white. Bake
at 475° for 12-14 minutes or until lightly browned. Cool before
filling.
In wide pan or
skillet, bring 1 cup water, sugar, and lemon juice to boil.
Peel, core, and halve pears. Place halves cut side down in single
layer in boiling liquid. Spoon liquid over pears, cover, reduce
heat, and simmer 5-8 minutes or until pears are poached but
firm. Remove pears; drain on paper towels. Combine cornstarch
with 1 tbsp. water. Add to poaching liquid. Bring to boil, cooking
until thickened and clear, stirring constantly; cool. Whip cream
cheese and add thickened pear syrup. Spread on bottom of baked
tart shell. Arrange pears cut side down over filling. Melt chocolate
and butter in small saucepan (or microwave), stirring until
smooth. Drizzle over pears. Chill. |
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