Tuesday, November 14, 2006

Mascarpone Pear Tart


I have a wonderful platter of pears on the kitchen table that are crying out, "do something with me." Well, they are about to be done! There are a few that are bruised so I won't use those! Choose the pears that are perfect in shape-nice and round... they will have to fit nicely against each other when you are doing the final arrangement.


MASCARPONE FILLING

1/4 cup of sugar
1 egg
1/4 Teaspoon of pure vanilla
6 ounces of mascarpone cheese
1 heaping Tablespoon of flour
3-5 Tablespoons of milk, or more if needed

2 Tablespoons of sugar
1 Tablespoon of lemon juice
4 perfectly ripened pears
3 ounces of macadamia nuts, roasted and chopped coarsely
2 Tablespoons of a clear fruit jelly, melted

Use your favorite sweet pastry for tart crust.


Use a loose bottom tart pan. Grease and gently add the crust to the pan. Trim to make pastry fit. Line the pan with pie weights, I use beans, and bake until lightly browned, about 15minutes at 350 degrees. Cool the crust.
Now, the fun part. Mix the cheese, vanilla, egg, and sugar until smooth. Add the milk so that you can spread the cheese mixture over the baked pastry crust. Cover the entire surface of the baked shell with the cream.
Once the pears have been peeled, brush them with the lemon juice to keep from turning brown. Now place the pears around the radius of the tart pan. They should fit nicely against each other. Sprinkle with the roasted chopped nuts.
Bake until light golden brown, about 40-45 minutes at 350.
Spread the heated jam and brush over fruit until completly covered.

2 comments:

Mimi said...

Jann, you must be a mind reader! I was just wondering what happened to a stuffed pear recipe I got from a coworker years ago. It was made with cream cheese and ginger, but I was thinking mascarpone would work nicely.

Perfect for this time of year!

sher said...

I also have some pears ripening that are destined for jam. I love them paired with mascarpone. Drool!