Pear Sauce Tart

Name: Pear Sauce Tart
Yield: 8 portions
Ingredients: ¼ teaspoon Poire Williams; ½ teaspoon finely grated lemon zest; 5 tablespoons unsalted butter, cold, cut into pieces; ½ teaspoon salt; 1 lemon, peeled, quartered, and seeded; 6 Bosc pears, slightly underripe, peeled, cored, and quartered; 1 tablespoon sugar; 1 tablespoon cold water; 1 slice fresh ginger (1 inch), peeled; Zest of 1 lemon; 2 tablespoons Poire Williams; 1 cup sugar; ¼ cup fresh lemon juice; 1½ cups water; 2 cups Champagne; 1 slice fresh ginger (1 inch), peeled; ⅔ cup unbleached all-purpose flour; ⅓ cup ground hazelnuts; ⅓ cup applesauce; 1 cinnamon stick (3 inches long); 2 whole cloves; 4 firm but ripe Bosc pears (about 2 pounds); 1 tablespoon white wine vinegar

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ploire Williams, a delicious pear brandy, adds sparkle to the taste of this pear tart. Serve it with a dollop of crème fraîche or Vanilla Vanilla Ice Cream.

Ingredients

Pastry

⅔ cup unbleached all-purpose flour
⅓ cup ground hazelnuts
½

Pastry
Dessert
Vegetarian

Method

Prepare the pastry shell: Combine the flour, hazelnuts, and salt in a food processor, and process for 15 to 20 seconds. With the motor off, add the pieces of butter, the lemon zest, and Poire Williams; process for 15 seconds. Gradually add the cold water through the feed tube, ½ teaspoon at a time, turning the motor on and off two or three times; add enough of the water