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Thursday, Sept. 22, 2011 11:05 am

Pear and raspberry tarts

  • 1 recipe almond tart dough, recipe follows
  • 1 beaten egg
  • 6 T. seedless red raspberry jam
  • 3 firm but ripe pears, preferably a more rounded variety, such as Bartletts or Red pears
  • Turbinado sugar, sometimes called coarse sugar or sugar in the raw, for sprinkling
  • 1 pint fresh red raspberries
  • Crme friche or whipped cream for garnish, optional

Preheat the oven to 350. Divide the nut crust into 6 equal portions. Press each portion into a disk about 4 inches in diameter and pinch up the sides to form a rim about -inch deep. Chill the tart shells for about 10 minutes to firm them, then transfer them to a baking sheet, preferably perforated.

Bake the shells for 10 minutes, then remove from the oven, brush the bottoms and sides lightly with the beaten egg and return to the oven for an additional 5 minutes. Cool the shells to room temperature.

Increase the oven heat to 400.

Halve and core the pears. They may be peeled or not. Cut each half into 4-6 slices. Trim off any narrow ends.

Spread the bottom of each tart shell with 1 T. of the jam. Arrange the pear slices in a concentric pattern on top of the jam. Each tart should take 4-6 slices. You may have leftover slices. Sprinkle each tart with about a teaspoon of the turbinado sugar.

Bake the tarts for 35-40 minutes, or until the pears are lightly browned and cooked through.
Remove the tarts from the oven and, while still hot, scatter a few raspberries over them. Use only about 6 per tart; they shouldn’t cover the entire surface.

Serve the tarts warm or at room temperature, with a dollop of crme friche or whipped cream if desired.

Makes 6 tarts.

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