Ingredients
PASTRY
1 3/4 cup all-purpose flour
3 tbsp granulated sugar
10 tbsp unsalted butter, chilled
1 large egg yolk
4 tbsp cold water
FILLING
1/2 cup unsalted butter
1 cup granulated sugar
8 bartlett pears, - slightly under-ri, pe
1 butter (for greasing)
Directions
Yield: 6 - 8 servings.
Combine flour and sugar in food processor and pulse to mix. Cut
chilled butter into cubes and scatter over dry mixture. Pulse until
mixture resembles coarse meal. Beat in egg yolk with motor running
and process until pastry just binds together. Turn dough out, knead 3
turns, bring dough together and wrap in plastic wrap. Refrigerate 30
minutes or for up to 8 hours. To prepare filling, peel, core and
quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a
large frying pan. Add sugar and shake pan to combine butter and
sugar. Cook over medium heat until caramel turns a deep, tawny brown.
Immediately add the pears. Cook, shaking the pan until pears are
brown and tender and juices are reduced. Transfer browned pears to
prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to
burn. Pour caramel over cooked pears in pie pan. Roll out chilled
pastry into a circle slightly larger than the pan. Place pastry over
the top of pears. Trim pastry flush with rim of pan. Tuck pastry into
pan, and slash in several places. Bake in middle of 400 oven 30
minutes. (Check after 20 minutes, and cover loosely with foil if too
brown). Remove tart from oven. Let stand 30 minutes. Invert onto
platter. Pear tart is best if served within 4 hours of baking.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1 tart
Pear Tart With Burnt Hazelnut Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Pear
The History of Recipes
We can trace the history of written recipes back into the distant past, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also recounts how the ancient Romans made use of many different herbs, including a few that are still present in modern kitchens such as bay, mint and parsley. Later on, there are a couple of books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is popular today, but instead accounts of the types of meals on the menus of the upper classes. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an increase in manuscripts on cooking, many of which are kept safe in private cookery archives. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Pear Tart With Burnt Hazelnut Ice Cream recipe.
