Pear and Almond Tart
Ingredients (1 batches)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | oz | Sugar, confectioners -10X |
| 12.00 | oz | Butter |
| 18.00 | oz | All-purpose flour |
| 1.00 | pc | Eggs |
| 1.00 | whole | Egg yolks |
| 1.00 | tbsp | Pure vanilla extract |
| 1.00 | pouch | KNORR Creme Caramel Flan 6 x 16 OZ |
| 7.00 | cup | Half and Half |
| 3.00 | cup | Pears pureed, or compound |
| 1.00 | tbsp | Almond Extract |
| 1.00 | cup | Caramel Sauce |
| 1.00 | tbsp | Liqueur , Pear Williams |
| 64.00 | pc | Pears , cut into thin wedges |
| Almonds, sliced , toasted, garnish |
Preparation
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together. Add flour, egg yolk, egg and vanilla extract. Mix to form a ball. Refrigerate for 30 minutes. Separate dough into 4 equal parts, roll and line 4 tart pans. Place a parchment paper on top and fill with weights. Bake in 350 degree oven for 20 minutes or until light brown. Cool completly before filling.
3. In a large sauce pan prepare Creme Caramel Flan according to package directions using half and half. Bring to a boil and add pear puree, or compound pear, almond extract and blend well. Pour mixture into baked tart shell and chill thoroughly.
4. Mix caramel sauce with pear brandy. Set aside. Arrange 16 pear wedges evenly on top of each tart. Drizzle with Caramel mixture and sprinkle with toasted sliced almonds.
Note: If using commercial compounds, follow manufacturers directions.
