| A Pear Tart #80 |
| From The Cookbook fo Sabina Welserin. Translated by Valiose Armstrong. |
| 80 A pear tart Cut out of each pear eight or twelve slices, according to how large the pear is, fry them in fat, take them after that and lay them nicely around the tart and sprinkle them under and over with sugar, cinnamon, cloves and raisins and let it bake. |
|
2/3 C
|
Raisins - soak a bit in hot water and drain |
|
2 T
|
Sugar |
|
2 t
|
Cinnamon |
|
½ T
|
Cloves |
|
3 to 4
|
Pears (Bosc or d'Anjou) |
|
2 sticks
|
Unsalted butter |
Pre-heat oven to 375º F. In a small container mix sugar, cinnamon and cloves; set aside. Prepare tart shell (#61) and chill. Cut pears in 8 to 12 slices depending on size. Remove seeds and string core - do not peel. Place both sticks of butter in a heavy skillet and melt, allow to get hot enough for frying but do not burn. Set tart shell beside stovetop and sprinkle a good bit of the spice mixture and some of the raisins over the bottom of the crust. Fry slices of pear in butter a few at a time - do not overcrowd the pan. Cook pears until they start to brown a bit - but not too long because when you try to remove them from the butter they will fall apart. Transfer pear slices directly to tart shell and try to place them neatly & attractively in the shell. After you have one layer of pears over the bottom of the crust, sprinkle on more spices & raisins. Continue until all of the pears are done and finish with a layer of spices and a very few raisins. Drizzle a bit of the butter into the tart if you want to. Place onto cookie sheet and cook in oven for 50 minutes or until done.
