Recipes For 2004

Pear Tart And Pumpkin Roll

2 firm ripe medium pears (preferably Bosc), peeled, halved and cored
2 cups dry red wine
1 cup sugar
1 cup water
Peel and juice of 1 medium lemon
1 2-inch cinnamon stick
2 whole cloves

Pears Poached in White Wine

Same as above except substitute 2 cups dry white wine for the red wine.

Almond Pastry Cream

3 egg yolks
1/4 cup superfine sugar (see note)
1 1/2 tablespoons cornstarch
1 tablespoon all purpose flour
Pinch salt
1 cup half and half, scalded
2 tablespoons almond liqueur
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Note: Superfine sugar can be purchased in speciality stores, or simply put the amount of granulated sugar in food processor and pulse until sugar is a fine consistancy.

Pate Brisee

1 3/4 cups all purpose flour
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) well chilled butter, cut into 1/2 inch cubes
3 tablespoons solid vegetable shortening chilled
1/2 cup ice water
1 egg, beaten to blend
Garnish
1 cup apricot jam, sieved
2 tablespoons of reserved white wine syrup
½ whipping cream, well chilled
1/2 cup sliced almonds, toasted

For poached pears

Place all prepared pears in a bowl of acidulated water (water mixed with lemon juice) to cover to prevent discoloration. In 2 medium pots bring red wine and rest of its poaching ingredients to simmer. In the other pot do the same for the white wine poaching ingredient over low heat swirling pan until sugar dissolves. Increase heat to medium and bring to boil. Drain pears and place 1/2 of the prepared pears in the red wine sauce and the other half of the pears in the white wine sauce. Add more water to pans to cover the pears if necessary (adding 6 tablespoons of sugar for each additional cup of water. Simmer gently until pears are just tender when pierced with knife, about 10-20 minutes. Transfer red wine pears by slotted spoon to a medium bowl and do the same for white wine pears in their own bowl. Gently pour red wine over red-wine pears and white wine over white-wine pears. Reserve 2 tablespoons of white wine syrup and put in a small bowl to be used later. Cool to room temperature. Cover with plastic wrap and refrigerate. (Can be prepared 2 days in advance.)

Almond pastry cream

Beat yolks and sugar in large bowl of electric mixer at high speed until slowly dissolving ribbon forms when beaters are lifted, 5-7 minutes. Gently stir in cornstarch, flour and salt. Gradually beat in hot half and half. Strain mixture into small heavy saucepan. Stir over medium-low heat until mixture almost reaches boil and starts to thicken, about 2 minutes. Remove from heat and whick briskly to prevent lumps. Set pan over low heat and boil gently, whisking constantly, until mixture is very thick, 2-3 minutes. Remove from heat. Cool 5 minutes. Blend in liqueur, vanilla and almond extracts. Let cool another 5 minutes then whisk to loosen. Cover with plastic wrap making sure the plastic is touching pastry cream to prevent a skin from forming. Refrigerate until cold, about 1 ½ hours (Can be prepared 2 days in advance.)

Pate Brisee (Basic Pastry Dough)

Blend flour and salt in food processor. Blend in butter and shortening using on/off turns until mixture resembles coarse meal. Add water and mix until dough just starts to come together (do not form ball.) Remove from processor and gather dough into ball. Cut dough in half and form each into ball. Flour each lightly, flatten into a disk and wrap tightly with plastic. Refrigerate at least 2 hours. (Can be refrigerated 1 week or frozen 1 month.)

Butter 9 x 1 inch fluted tart pan with removal bottom. Place 1 dough disk on lightly floured pastry cloth or board. Pound several times with rolling pin. Roll out into 11 inch circle 1/8 inch thick. Fold circle into quarters. Position point at center of prepared pan. Unfold and ease gently into pan. Trim and finish edges. Prick crust with fork at ½ inch intervals. Refrigerate at least 30 minutes.

Position rack in lower third of oven and preheat 425F. Cover crust with buttered aluminum foil, buttered side down. Fill with dried beans, rice or pie weights. Bake until pastry is set, about 15 minutes. Remove pie weights and foil. Brush pastry with well beaten egg. Bake until golden brown, about 10 minutes longer. Cool 10 minutes. Remove crust from pan and continue cooling on rack. Return to pan before filling.

To assemble

Melt apricot jam with the 2 tablespoons of reserved white wine syrup in heavy small saucepan over low heat. Boil, stirring constantly, until mixture thickens. Remove from heat. Brush thin coating of glaze over inside of pastry crust. Refrigerate until glaze is set.
Whip cream to soft peaks. Whisk pastry cream to soften. Gently fold 1/3 of whipped cream into pastry cream to lighten, then fold in remainiing whipped cream. Spread in crust. Chil until firm, about 30 minutes.

About 2 hours before serving, drain red and white pears seperately and pat dry with paper towels. Cut each piece in half lengthwise. Place 1 red and 1 white pear quarter together on top of pastry cream, wide ends near edge of crust and narrow ends pointing toward center. Repeat with remaining pears. Reheat glaze and brush over entire top of tart. Rerigerate to set glaze. Sprinkle with almonds in center and around edge and serve.

Makes 8 servings.