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LOCATION: Recipes >> Pies >> Pear Tart 07

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PIQUECHAGNE (LE POIRAT)

1 1/2 lb pears, peeled, cored and quartered
1 tablespoon sugar
1/2 cup heavy cream, whipped very lightly

1 3/4 cups flour
1/2 cup walnuts, finely ground
1 tsp cinnamon
1 egg
2/3 cup sugar
5 oz butter

Grind walnuts with 2 TBS flour in food processor. Add remaining
flour, sugar and cinnnamon. Cut in butter. Blend in eggs to make
a ball of dough. If ball will not form add cold water 1 tsp at a
time. Chill 30 minutes.

Roll out 2/3 dough and line a pie pan with it. Arrange pears in
a cartwheel fashion around the outside and fill center with the
rest.

Roll out remaining pastry to make top crust. Cut a 2-1/2" hole in
the center. Brush edge of bottom crust with cold water and press
to seal on top crust. Brush top crust with water and sprinkle on
sugar. Chill until pastry is firm.

Bake at 375 degrees for 30-40 minutes until browned and pears are
tender. Serve warm. Just before serving, pour the whipped cream
into the center.

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