Winter Pear Tart Frangipane

This recipie comes from one of my most dog-eared cookbooks - Sundays at Moosewood. Even if you're not vegetarian (although some of the recipies include fish) it is a fabulous resource for regional cuisine. Each region has it's own section - and the regions are as diverse as Sub-Saharan Africa, Finland, Japan, and the US South. Although tonights stuffed peppers and Gateau de Pommes de Terre did not go over so well with Mr. Pleasant (good thing to know over 4 years into a relationship that one's future husband does not care for stuffed peppers), the dessert was more of a hit. The Pate Brisee is inspired - it's melt-in-your mouth with just a hint of lemon that compliments the pear and almond beautifully. I wasn't sure what to expect - most pate brisee does not call for egg. I thought it might be heavy, but no! Beautifully buttery, crumbles delectably. I might try this a la Julia to compare the versions, but this was a delightful end to a cold, blustery January day.



Winter Pear Tart Frangipane
adapted from the Provence Section by Kip Wilcox of
Sundays at Moosewood

Pate Brisee
1 1/2 C unbleached white flour
2 Tbs sugar
1/2 C chilled butter, cut into small pieces
1 egg yolk
1 Tbs fresh lemon juice
1-2 Tbs cold water

Stir flour and sugar together (I used a food processor for maximum mixing in minimum time - you do NOT want to overbeat this) in a mixing bowl. Add butter and mix until mixture becomes crumbly. Whisk together egg yolk, lemon juice and 1 Tbs of water. sprinkle the liquid over the butter-flour mixture and continue to mix until a ball forms. If the mixture is crumbly, add the remaining 1 Tbs water. Roll out into 9 or 10 " pie plate or tart pan. Flute and chill.

Carmelized Pears

2 Tbs butter
2 Tbs brown sugar
1/4 c water
5 pears, washed cored and sliced

Heat butter and brown sugar in heavy skillet. Add the water (carefully! if too hot will splatter!) and stir briefly. Add the pear, and saute them for 10 minutes, covering the pan when not stirring. Remove from heat and set aside.

Frangipane
7 oz almond paste, softened
1/2 c butter, softened
2-3 drops pure almond extract
2 eggs
2 tsp flour

beat together the almond paste and butter. Add the almond extract. In another bowl whisk together the eggs and flour and then blend them into the butter mixture.

Preheat oven to 325 degrees.

Smooth the custard into the pie shell. Arrange pears on top. Bake for 30-40 minutes, until the top is golden and the custard is firm. If the crust browns too quickly, cover with foil.