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LOCATION: Recipes >> Pies >> Pear Tart 08

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WINE-POACHED PEAR TART

1 1/3 cups flour
3/4 cup plus 3 Tbs. granulated sugar
1/4 tsp salt
12 Tbs butter
1 egg yolk
1 bottle (3 1/2 cups) white wine
Zest from 1/2 lemon
8 firm pears
1/2 tsp almound wxtract
1/2 tsp nutmeg

Combine flour, 2 Tbs. sugar and salt. Cut in 10 Tbs. butter. Mix
egg yolk with 1 Tbs. cold water and toss into flour mixture. Gather
into a ball. Roll and fit into a 10" tart pan. Bake at 375 for
40 minutes. Combine wine, 3/4 cup sugar and zest and bring to a
boil. Peel, halve, and core the pears. Add them to the pot,
cover and simmer 20 minutes. Remove 6 pear halves and continue
cooking remaining pears 15 minutes. Remove remaining pears and
process them with extract and nutmeg. spread puree in tart shell.
Slice reserved pears and arrange on top. Sprinkle with one Tbs.
sugar and broil until lightly browned.

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