| A Pear Tart #73 |
| From The Cookbook fo Sabina Welserin. Translated by Valiose Armstrong. |
| 73 A pear tart Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat. |
|
2/3 C
|
Raisins - soak a bit in hot water and drain |
|
5 T
|
Unsalted butter |
|
2 ½ t
|
Cinnamon |
|
2 T
|
Sugar |
|
3 to 4
|
Pears (Bosc or d'Anjou) |
Pre-heat oven to 375º F. In a small container mix sugar, raisins and cinnamon; set aside. In another container soften butter using a fork. Prepare tart shell (#61) and chill. Peel pears, cutting off stem and bottom. Cut pears into 3 pieces lengthwise. Lay each slice on its flat side and slice into thin strips. Place in bowl of water to avoid browning. After all pears are sliced drain well and transfer to dry bowl. Add spice mixture and toss well. Smooth up to half of the butter onto the bottom of the tart shell. Put pear filling into tart shell and then dot the top evenly with the remaining butter. Place onto cookie sheet and cook in oven for 55 minutes or until done.
