by kaykay
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my 9 recipes »
kaykay's Notes:
Expand5 firm D'Anjou pears, peeled, cored, and sliced 1/8 inch thick Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1/2 cup butter, divided Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 tablespoon pear brandy Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/4 cup amaretti crumbs Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/4 cup toasted slivered almonds Ask a question about this ingredient
a sprinkling of freshly grated nutmeg to taste Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
2 tablespoons confectioners sugar Ask a question about this ingredient
1 tablespoon Amaretto liquer Ask a question about this ingredient
14 tablespoons butter, cut into 1 inch pieces Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
1/2 cup amaretti crumbs Ask a question about this ingredient
2-3 tablespoons ice water Ask a question about this ingredient
Preheat the oven to 425 degrees. Put the pears, sugar, 1/4 cup butter, lemon juice and pear brandy in a large pan. Cook them gently over medium heat, stirring frequently, until they are soft-- about 7-10 minutes. Transfer pears to a 13 x 9 pan and let them cool until easy to touch.
Ask a question about this stepMeanwhile, make the filling: In the bowl of a food processor, combine 1/4 cup butter, flour, amaretti crumbs, brown sugar, cinnamon and toasted almonds. Pulse several times. Set aside.
Ask a question about this stepMake the crust: combine butter, flour, and amaretti crumbs in the bowl of a food processor. Pulse until flour is the size of peas. Add 2 tablespoons ice water and pulse several more times until crumbs start to come together and are moistened. Add more water if necessary. Press into a 12-inch tart pan.
Ask a question about this stepTo assemble the tart: spread reserved filling over the bottom of the tart. Arrange pears in overlapping circles on top of the filling until surface is covered. Sprinkle apples with freshly grated nutmeg. Bake for 35 minutes.
Ask a question about this stepAmaretto Cream: combine cream, confectioner's sugar, and amaretto in a bowl. Whip until soft peaks form.
Ask a question about this stepLovely flavor combo, kaykay! Nice 11th hour submission, too.
Thanks, hardlikearmour...You must be seeing a trend...the last time we exchanged emails, I was also down to the last possible minute!
NOTE! Three clarifications:
1. In Step 4, put the tart on a cookie sheet before baking.
2. At the end of step 4, sprinkle the PEARS with nutmeg. (This is what you get for entering at the last second!!)
3. Serve the tart with the Amaretto Cream
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This sounds really lovely.