Ingredients
1 cup all purpose flour
1/4 cup plus 3 t sugar, divided
2 tsp grated lemon rind, divided
1/2 tsp anise seeds, crushed
1/2 tsp baking powder
1/4 cup margarine, cut int 4 pcs &
1 chilled
2 tbsp plus 1 t ice water
6 med. size ripe pears (appr.
1 2 3/4 lbs)
2 tbsp cornstarch
1 tsp anise seeds, crushed
1 tsp margarine
Directions
Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and
baking powder in a large bowl; cut in 1/4 c chilled margarine with a
pastry blender until mixture resembles course meal and is pale
yellow. Sprinkle ice water, 1 ts at a time, over surface; toss with a
fork until dry ingredients are moistened and mixture is crumbly. (Do
not form into a ball) Gently press mixture into a 4" circle on heavy
duty plastic wrap; cover with additional plastic wrap. Roll dough,
still covered, into a 10 1/2" circle. Place dough in freezer 30
minutes or until plastic wrap can be removed easily. Peel, core amd
cut each pear into 8 wedges. Combine pears, remaining ts lemon rind,
cornstarch, and 1 ts anise seeds in a large bowl; toss gently to
coat. Set aside. Wrap handle of 10" nonstick skillet with aluminum
foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place
over medium heat. Carmelize by stirring often until sugar melts and
is lightly golden. Remove from heat. Arrange pear wedges
spoke-fashion on top of the carmelized sugar, working from the center
of the skillet to the edge. Place each pear wedge with the rounded
side down and the pointed end toward the center of the skillet.
Sprinkle remaining 2 Tb sugar over pears, set aside. Remove bottom
sheet of plastic wrap from pastry dough. Place dough on top of pears
in skillet,gently tucking dough between pears around the edge of
skillet. Remove top sheet of plastic wrap. Cut slits in dough for
steam to escape. Bake at 375D for 40 minutes or until pastry is
lightly browned. When tart can be shaken loose from pan, invert onto
a serving platter. Serve warm.
(About 191 calories per serving) Protein 1.7/Fat 6.3/Carbo
34/Cholesterol 0/Iron 0.9/Sodium 82/Calcium 27
Cooking Light Magazine
Servings: 10 servings
Pear & Anise Skillet Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear
The History of Recipes
It is possible to trace the history of `recipes` way back into ancient history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, generally, these early records were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the baking 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. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, a very modern way of dining. Additionally, he recounts how the Romans made use of a good variety of herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later, we have some books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that we all know today, but rather accounts of the types of food on the menus of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and spices led to an increase in books on cooking, most of which are now in private libraries. By the time we get to the 1900s, cooking publications are greatly in demand mostly due to higher levels of literacy, more leisure time and disposable income. The arrival of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pear & Anise Skillet Tart recipe.
