Wednesday, November 23, 2011

Delicious Pear Tart

Delicious pear tart studded with cloves.
Thanksgiving is coming! Although we don't celebrate it in Singapore, it's fun to be part of the festivities here in America. Just yesterday, my hubby and I drove past this house that had a HUGE inflatable cartoon turkey sitting on their lawn! It was so cute! Love how everyone's all psyched up for this meaningful season.

So yes, this recipe probably comes in handy for Thanksgiving and the one just around the corner (my favorite) Christmas! This tart only took me less than half an hour to make, if you don't count the baking time, which is another reason to give it a try!

I've never made a tart before, but I had some lovely, fresh pears with me and according to the classic Italian cookbook I own (which you would be familiar with if you've been following my blog), this is such a simple recipe that "only an active campaign of sabotage could ruin it". And that's my cue, to attempt my first tart with an easy recipe. The result? I passed them to my hubby's friends who wolfed them down happily. Not a single slice was left! :)

The best pears to use for this recipe are the Bosc or the Anjou variety. But if you are not picky, or are in the mood for experimenting, feel free to substitute with other pears.

A Farm Wife's Fresh Pear Tart (from Essentials of Classic Italian Cooking by Marcella Hazan)

2 eggs
1/4 cup milk
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 pounds of fresh pears
A 9-inch round cake pan
Butter for greasing the pan and dotting the cake
1/2 cup dry, unflavored bread crumbs
Optional: 1 dozen cloves

1. Preheat oven to 375F

2. Beat the eggs and milk together in a bowl. Add the sugar and a tiny pinch salt, and continue to beat. Add the flour, mixing it in thoroughly to produce a compact cake batter.

3. Peel the pears, cut them lengthwise in two, scoop out the seeds and core, then cut them into thin slices about 1 inch wide. Add them to the batter in the bowl, distributing them evenly.

4. Smear the pan generously with butter, sprinkle lightly with bread crumbs, then turn the pan over and give it a sharp rap against the counter to shake loose excess crumbs.

5. Put the batter into the pan, leveling it off with the back of a spoon or a spatula. Make numerous small hollows on the top with a fingertip and fill them with little bits of butter. Stud with the optional cloves, distributing them at random, but apart. Place the pan in the upper third of the preheated oven and bake for 50 minutes, or until the top has become lightly colored.

6. While it is still lukewarm, carefully loosen the tart from the bottom of the pan, lift it with spatulas, and transfer to a platter. It is very nice served while still a little warm, or at room temperature.

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