| A Pear Tart #87 |
| From The Cookbook fo Sabina Welserin. Translated by Valiose Armstrong. |
| 87 To make a pear tart Then take the pears and peel them and remove the cores and divide the pears into two parts and cut them into slices as wide as the pear is and turn them over in a little good flour. Then heat up some fat and roast them therein, until they are a little browned, afterwards prepare the pastry shell and lay them on top of it, close together. Take cinnamon, sugar and raisins mixed and sprinkle them on the crust and over the top of it, let it bake a while. After wards take Malavosia, put sugar into it and cinnamon, let it boil together, pour it over the tart and let it cook a short while. |
|
½ C
|
Raisins - soak a bit in hot water and drain |
|
2 t + 3 t
|
Sugar |
|
2 t + 2t
|
Cinnamon |
|
¾ C
|
Wine made from Malvasian Grapes |
|
3 to 4
|
Pears (Bosc or d'Anjou) |
|
½ to ¾ C
|
Flour |
|
2 sticks
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Unsalted butter |
Pre-heat oven to 375º F. In a small container mix 2 t sugar and 2 t cinnamon; set aside. Prepare tart shell (#61) and chill. Peel pears. Cut in half lengthwise and remove core. Place flat side down and cut crosswise. Place sliced pears into a bowl of water to avoid browning. After all pears are sliced, drain well. Place flour into dry bowl and flour each slice of pear, put into bowl. 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 about half 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. 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. (Your numbers of layers will vary depending on the size of your tart.) Place onto cookie sheet and cook in oven for about 50 minutes. While the tart is baking put the wine, 3 t sugar and 2 t cinnamon into a saucepan and bring to a boil. Reduce a little bit. After about 30 minutes in the oven, pull the tart out and drizzle wine mixture over the tart (make sure you stir it up before pouring) - resume cooking until done.
