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Recipe Name: Pear And Almond Crostata With Bittersweet Chocolate Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Butter, softened
1/4 Cup(s) Granulated Sugar
1 Egg yolk
2 1/2 Cup(s) Unsifted all-purpose flour
1/8 Teaspoon(s) Salt
4 Ripe pears, peel core &
2 Tablespoon(s) Bear brandy
3 Eggs
1/4 Cup(s) Prepared almond paste
1/2 Cup(s) Heavy cream
4 Ounce(s) Bittersweet chocolate bar
1 Tablespoon(s) Butter
2 Tablespoon(s) Confectioner's sugar, Confectioner's sugar
Several hours or day before serving, prepare Pastry: In medium-size
bowl, with electric mixer on medium speed, beat butter and granulated
sugar until light and fluffy. Beat in yolk until well mixed. Reduce
mixer speed to low. Gradually beat in flour and salt. Gather dough
into a ball, flatten to a 5-inch round, and wrap in plastic wrap.
Refrigerate pastry at least 1 hour or overnight. When pastry has
chilled, between 2 sheets of floured waxed paper, roll out pastry to
13-inch round. Remove top sheet of peper and invert pastry into
11-inch tart pan with removable botton, allowing excess to extend over
edge. Remove remaining sheet of waxed paper. Fold excess pastry inside
so that it is even around top edge with rim of pan; press pastry
against the side to make an even thickness. Wrap and refrigerate
pastry crust until ready to bake (no longer than 24 hours). Heat oven
to 350°F. Prepare Filling: Cut pears lengthwise into 1-inch-thick
slices. In medium-size bowl, combine pears and brandy. In another
medium-size bow, with electric mixer on medium speed, beat eggs,
almond paste, and granulated sugar until well mixed. Beat in flour and
cream until smooth. Arrange pear slices spoke fashion in chilled
pastry crust. Place several slices in center. Add any brandy remaining
in bowl to egg mixtrue and pour over pears. Bake tart 35 to 40 minutes
or until a toothpick inserted in center comes out clean. Cool tart
completely on wire rack. Up to 30 minutes before serving, prepare
Chocolate Sauce: In top of double boiler over hot, not boiling, water,
heat chocolate and butter until melted. Remove from heat and stir in
cream until smooth mixture forms. Keep warm in double boiler over hot
water. Just before serving, pour sauce into pitcher. To serve, remove
rim from tart pan and place tart on serving plate. Sift confectioners'
sugar around edge of tart, if desired. Cut tart into 12 wedges and
serve with chocolate sauce. Store any leftovers in refrigerator.
NOTES : This elegant desset is easy to make; the crust can even be
rolled out and fitted into the tart pan the day before. Recipe by:
Country Living (January 1998) Posted to recipelu-digest by
"" <> on Mar 24, 1998

Nutrition (calculated from recipe ingredients)
Calories: 303
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 100mg
Sodium: 108.2mg
Potassium: 133.5mg
Carbohydrates: 33.7g
Fiber: 1.7g
Sugar: 8.2g
Protein: 6.5g

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