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- Terri F.
Serves/Makes:6 or more
- 1 cup (225 ml) flour
- 1/2 cup (125 ml) stick frozen butter
- 3 tbsp (45 ml) cold water
- 1/4 tsp (1 ml) salt
- 3/4 cup (175 ml) sugar
- 1/2 stick butter, at room temperature
- 1/4 cup (60 ml) flour
- 1/3 cup (80 ml) almonds, blanched or not
- 2 eggs, at room temperature
- 1 tsp (5 ml) vanilla
- 1-1/2 large sized can of pears
- 3 lbs (1.4 kg). approximately of fresh barely ripe bosc or bartletts pears, peeled, cored and rubbed with lemon
- Preheat oven to 450 degrees
- Crust: Put 1 cup (225 ml) flour and 1 stick frozen butter (cut into a 1/2" dice) into food processor: give the machine a few quick on/offs, then pit it on for 15 seconds steady.
- Add 3 tbsp (45 ml) cold water in which 1/4 tsp (1 ml). salt was dissolved.
- Process for 15 seconds.
- Dump onto floured board, and roll into a round that nicely fits into a 9" pie pan.
- Crimp the edges of the dough to make it attractive, then refrigerate.
- Mix by hand, mixer or food processor sugar, butter, flour, almonds, eggs and vanilla until blended and slightly smooth.
- Quarter pears.
- Place a layer of pears in the pie pan with the fat ends near the rim of pan and the outside of the pears pointing down.
- Pour in about one third of the filling.
- Do another layer of pears, this time with the outsides of the pears pointing up (Stagger with bottom row of pears so that they do not fit right on top of the bottom layer of pears making a nice rosette pattern).
- Pour the rest of the filling over the pears.
- Bake at once for 15 minutes, then lower heat to 350 degrees (175 C.) and bake for 45 minutes or until crust and filling nicely browned.
- Best served two hours out of oven.
- This recipe works well for plums also. No need for the lemon rub. Cut plums in half, seed, and place cut side down to fill tart crust.
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