Wine Poached Pear Tart
1 1/3 cups flour
3/4 cup + 3 Tbs. granulated sugar
1/4 tsp. salt
12 Tbs. butter
1 egg yolk
1 bottle (31/2 cups) white wine
Zest from 1/2 lemon
8 firm pears
1/2 tsp. almound wxtract
1/2 tsp. nutmeg
Combine flour, 2 Tbs. sugar and salt. Cut in 10 Tbs. butter. Mix egg
yolk with 1 Tbs. cold water and toss into flour mixture. Gather into a ball.
Roll and fit into a 10" tart pan. Bake at 375 for 40 minutes. Combine wine,
3/4 cup sugar and zest and bring to a boil. Peel, halve, and core the pears.
Add them to the pot, cover and simmer 20 minutes. Remove 6 pear halves and
continue cooking remaining pears 15 minutes. Remove remaining pears and
process them with extract and nutmeg. spread puree in tart shell. Slice
reserved pears and arrange on top. Sprinkle with one Tbs. sugar and broil
untill lightly browned.
Callories: 465 Protien 4g Fat: 19g Sodium: 250mg Carbohydrates: 74g