So I offered this tart up as one of the many pies I'm selling for Thanksgiving this year, but hadn't really decided on a recipe for it yet, just knew it could be done, and that I would do it. So I experimented and came up with this pretty keen combination. I followed a recipe posted on Epicurious fairly closely, but with some modifications. First and fore most, I had created a poached pear crepe last year that had a honey mascarpone filling, so figured I'd work with that some how in the tart. I also love almond and almond flavors, so swapped out the called for pistachios and used almond meal in it's place.
This is what I came up with:
- 2/3 cup almond meal
- 6 tablespoons sugar, divided
- 1 tbs honey
- 1/3 cup milk
- 1 8oz pkg mascarpone cheese
- 4 egg yolks
- 3 tablespoons cornstarch
- 5 tablespoons whipping cream
- 1/2 bottle fruity red wine (such as Zinfandel)
- 1 cup sugar
- 1 tsp lemon zest
- 1 cinnamon stick
- 1 sage leaf (remove after 10 minutes of boiling, or so)
- 4 medium-size firm but ripe pears peeled, with core and stem removed
• 1 1/2 cups all purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
Preheat oven to 375°F. Blend flour, sugar, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and pulse until moist clumps form. Press dough onto bottom and up sides of prepared pan tart pan. Freeze crust 15 minutes.
Bake crust until golden brown, about 20 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Let stand at room temperature.)
Once all ingredients are ready, smooth a layer of pastry cream into the pie shell, and top with slices of poached pears in a decorative manner. It is best to pat the pears dry before arranging on the tart. I had the better part of a pear leftover when I was done arranging my tart, but it worked out since I was able to choose only the prettiest pieces of pear to lay on my tart, and will gladly gobble up the rest of the pears, or maybe use them in a recipe in the next day or so. They really are super tasty.
It was shown in the previous recipe that they arranged their pears in a rosette-like formation, which looked very pretty, but I couldn't quite get myself to do it. I just love the fan-like look of the fruit tarts.
Anyhow, now that I've come up with a recipe, I feel better about offering to make them for people's thanksgiving dinners!