Print
Email
Add a photoServings: 6
Ingredients
- 9 Tbsp. Unsalted butter
- 9 Tbsp. Confectioners' sugar, sifted
- 1 1/2 c. All-purpose flour, sifted unbleached
- 6 ounce Semisweet chocolate, or possibly bittersweet
- 2 Tbsp. Unsalted butter
- 2 c. Water
- 1 c. Sugar
- 1 tsp Vanilla extract
- 1 x Strip lemon peel, (3 inch)
- 1/2 x Cinnamon stick Splash of Cognac
- 4 x Pears, Bosc
- 1 jar apricot preserves, (12 oz)
- 2 Tbsp. Curacao, orange liqueur or possibly Pear brandy
- 1/4 c. Sliced almonds, toasted
Directions
- To make the shortbread crust, cream together the butter and sugar. Blend in= the flour to make a soft dough. Add in 1 more Tbsp. butter if the mix won't incorporate all the flour.
- Preheat the oven to 350F. Pat the dough proportionately by hand into the bottom and 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a fork. Bake for 12 to 15 min, till golden. Let cold completely.
- Heat the chocolate and butter in a double boiler over simmering water.
- Spread on the bottom and up the side a little to hide the 'seam' of the the tart shell and let cold till the chocolate hardens.
- To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me which the pears were peeled by slicing; the roundness is sharpened into an 8-sided geometry which is quite attractive.)
- Bring the water and sugar to a boil over medium heat in a large saucepan, stirring only till the sugar is dissolved. Add in the vanilla, lemon peel, cinnamon and Cognac and cook for 5 min. Add in the pears and poach for 10 to 15 min, till they can be easily pierces with a sharp paring knife.
- Let cold in the syrup.
- For the glaze, put the apricot preserves in a food processor fitted with the steel blade and process till smooth. Strain and add in the liqueur.
- To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch slices (as proportionately as possible across all pears) and arrange carefully in the tart shell, stem ends at the center. (Photo shows 7-halves - not all 8 - in the wheel.) Brush the pears with some of the apricot glaze and sprinkle with the toasted almonds.
- Use a hot or possibly heated sharp knife to cut wedges.
- Cooking: Parties, Picnics & Celebrations
- NOTES : Menu "Black Tie Dinner in Beverly Hills" A dramatic dessert, fruit and chocolate.
- Makes one 10-inch tart. By using a springform pan, is 'tres elegante'
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 697 | |
| Calories from Fat 320 | 46% |
| Total Fat 37.15g | 46% |
| Saturated Fat 22.67g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 16mg | 1% |
| Potassium 417mg | 12% |
| Total Carbs 96.04g | 26% |
| Dietary Fiber 9.1g | 30% |
| Sugars 57.04g | 38% |
| Protein 7.85g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
