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
We are able to trace the history of written recipes way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient 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 The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the Roman cooks used a wide range of spices, including a few that will be familiar to modern chefs for example basil, rue and dill. During the following few hundred years, the rich families of Europe competed with each other to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes of the day. The arrival of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Pear & Anise Skillet Tart recipe.
