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Pastry
½
cup buckwheat flour
1 cup all-purpose flour
1 tsp. sugar
Dash salt
½ cup cold butter or shortening
1 tbsp. lemon juice
3 tbsp. milk
1 egg
Poached
Pears and Cream Cheese Filling
4
pears
1 cup water
¼ cup sugar
1 tbsp. lemon juice
4 tsp. cornstarch
1 package (8 oz.) cream cheese, softened
½ cup semi-sweet chocolate morsels
2 tsp. butter
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Combine
flours, sugar, and salt. Cut in butter or shortening with pastry blender
until particles are pea-size. Combine lemon juice, milk, and egg yolk.
Sprinkle over flour mixture, toss with fork until all flour is moistened
and dough forms. Gather dough in ball. Press (or roll) dough into
12-inch tart shell. (Pie pan or individual tart shells can be substituted).
Prick bottom and sides of pastry with fork; chill. Brush with lightly
beaten egg white. Bake at 475° for 12-14 minutes or until lightly
browned. Cool before filling.
In
wide pan or skillet, bring 1 cup water, sugar, and lemon juice to
boil. Peel, core, and halve pears. Place halves cut side down in
single layer in boiling liquid. Spoon liquid over pears, cover,
reduce heat, and simmer 5-8 minutes or until pears are poached but
firm. Remove pears; drain on paper towels. Combine cornstarch with
1 tbsp. water. Add to poaching liquid. Bring to boil, cooking until
thickened and clear, stirring constantly; cool. Whip cream cheese
and add thickened pear syrup. Spread on bottom of baked tart shell.
Arrange pears cut side down over filling. Melt chocolate and butter
in small saucepan (or microwave), stirring until smooth. Drizzle
over pears. Chill.
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