RASPBERRY AND PEAR TART
Ingredients :
Crust:
1 ¼ cup sifted all purpose flour
½ teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
½ cup butter, room temperature
1 egg yolk
2 tablespoons milk
Filling:
1 ½ cups milk
½ cup sugar
4 egg yolks
3 tablespoons cornstarch
3 tablespoons unsalted butter
¾ cup heavy cream
1 can pears in syrup
9 oz (250 g) raspberries, rinsed and dried
Topping:
¾ cup pear syrup
1 ½ teaspoon unflavored gelatin
Preparation:
Crust:
Sift together dry ingredients. Place in processor together with butter, egg yolk and milk. Process until a soft dough is obtained.
Refrigerate for 30 minutes. Press dough in a 10-inch (25 cm) layer tart pan. Refrigerate for 30 minutes and bake in a preheated oven at 350°F (180°C) for 15 – 20 minutes or until the crust is slightly golden.
Filling:
Combine milk and sugar in a saucepan and bring to simmer. Whisk egg yolks and cornstarch in a bowl until well blended. Gradually whisk in hot milk. Return mixture to saucepan and stir over low heat until thickened. Remove from heat. Transfer custard to a large bowl and add butter, gradually, while stirring.
Whip cream until stiff , as for chantilly. Carefully fold cream into almost cold custard. Pour filling into crust.
Drain pears and reserve ¾ cup syrup. Cut pear in thin wedges and arrange on custard alternating with the raspberries.
Topping:
Soak gelatin in ¼ cup of pear syrup. Cook over low heat until dissolved. Remove from heat and add remaining pear syrup.
Refrigerate until mixture begins to thicken. Remove from the refrigerator and brush this mixture over pears and raspberries.
8 – 10 servings
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