mmm sounds devine, but I can't see the picture! This sounds like a tart I could do, as I don't have alot of luck with pastry. Do you just pat it in the pan, and it stays up on the sides?? How far up does it go?

thanks

ttt

Hey trailrunner...hoping you can help me make the tart this weekend......thanks in advance for your help

I used to know someone who made a very similar recipe with plums. Yum, also!

Thanks for the post. I have a very mature pear tree and i really dont know what to do with them all.

I made a similar tart the other night and it was delicious!

Preheat oven to 350F/180C
Pastry:

2 cups all purpose flour
6 oz /1 1/2 sticks butter, cut into small dice
small amount ice water (about 1-2 tablespoons)

Rub butter into flour with fingertips, or (easier) place in food processor and quickly blend together until it looks like coarse yellow crumbs. Plce butter/flour into bowl and add a small amount of icewater, just enough to make a medium soft dough. Roll dough on lightly floured board to fit a pie pan and line pan with dough.
Any extra dough can be rolled into a rectangle, sprinkled heavily with cinnamon sugar, then rolled up jelly roll style. Cut into 1/4" rounds and place on parchment lined pan. Bake in the oven until done, about 10-15 minutes.

Filling:

3 heaped tablespoons of ginger marmalade
2-3 ripe pears, depending on size
1/2 cup cream
1/2 cup milk
3 eggs, well beaten
2 slightly heaped tablespoons caster/superfine sugar
1/4 teaspoon nutmeg

Smear marmalade over the inside bottom of the raw pastry shell. Peel, core and slice pears and cover the bottom of the tart with slightly overlapping slices. Mix the eggs, sugar, milk, nutmeg and cream together. Pour over the pears and place in the oven and bake for 45-60 minutes, until custard is set.
Serve warm or cold.

Note: A trick to minimise spillage which may occur when moving the uncooked tart into the oven, is to place the pear-filled tart on the oven shelf and pour the custard in next. Carefully slide the shelf in.

I imagine you could also substitute 1 cup of half-and-half for the 1/2 cup milk and 1/2 cup cream.

Hi Trailrunner I can't wait to try the pear tart but I'm not sure what you pour over the top 1 1/2 c of what? I hope to try it this weekend.

"Pour over the top 1c 1/2 and 1/2 beaten with 2 egg yolks. Put back in the oven for another 30 min. til center custard is set." = 1 cup half and half beaten with 2 egg yolks.

Thanks barnmom How could something that simple be so hard...guess I was just reading wrong.

Hi Cran and everyone.....I had to reread that twice too to get what it was!! Can anyone help with my questions. Colleenoz, yours sounds good but it is the rolling of pie crist that scares me. Please help me figure out how to "pat it into the pan"!!!

Janet

SORRY ....my GC has been here this AM putting up all the Pottery Barn stuff I got...blinds, open shelves and mirrors for the master bath. I posted pics on Decorating.

Anyway you just pat the crumbs up the sides and it stays just fine. This is the best tasing crust I have ever eaten. We use it all the time for fruit tarts. You place the ripe ( be sure they are ripe) pears in the crust and then the streusal and bake and then pour the custard on...I too do it while it is in the oven to minimize my clutzy spills. Then bake til set. Barnmom has it right it is 1c of 1/2 and 1/2 or you can use cream.

If I get lots of extra pears I make pear preserves. We love them. You can then make pear preserve cake ...this is the Southern Living recipe for fig preserves that I make but I sub the pears.

Colleen yours sounds great too. I like the ease though of the patted crust.

{{gwi:1506391}}

This sounds good, I may have to give it a try if I can find some good pears. Wish I could see your pix, trailrunner, but I can't....bummer.

Linda

Pie crust rolling isn't that hard, really. The biggest things to remember with pastry are keep things cool and don't fuss with it too much. So handle it with your warm hands as little as possible and don't knead it.
When your pastry has just come together with the water, pat it into a rough ball shape and place on a lightly floured surface. I roll it in the flour so I don't have to worry about flouring the rolling pin.
With the rolling pin, flatten the ball by pressing on it (not rolling) until it is an inch thick or so. Now lightly roll it with the pin until it is about 3/16" thick. Don't turn the pastry over, but to keep the round shape you can turn it around as you go.
Don't squish hard or you will stretch it out- this causes shrinking. When the pastry is rolled, let it rest a couple of minutes, then transfer it to the pie pan. You can either roll it loosely around the pin, move the pin then unroll it over the plate, or I usually lightly fold it in half or quarters (without creasing :-) )then unfold it over the pie plate. Use a sharp knife to cut off any surplus.
This pastry is quite short and fairly forgiving. It's really not a black art LOL.

I had a tart in France that was similar to that but with a frangipane (almond) custard. I thought the almond and pear were nice together. I'm looking forward to trying that crust.

colleenoz I read over your recipe and sounds delicious as well. Where do you get ginger marmalade? I looked in Trader Joe's but didn't see it there. Thanks

Well, I'm in Australia so it's just in the grocery here. I guess you could sub apricot jam successfully, though the taste would be slightly different. Ginger marmalade has no citrus, it's a jam made with candied ginger pieces in it. Hmm. Maybe just scatter some finely chopped candied ginger over the bottom.

As a shiny new member, seek help with use of Porosan skin to seal any kind of jars used for preserving - forget how we did it years ago. Might it be that fruit is cooked in oven in syrup and when 'done', skin is stretched and tied over the rim? Do know how versatile (therefore useful) it is. Anyone out there who can help before all the pears get past it!

greetings from here!

trailrunner, I still get the opening of photobucket, not any pic of yours. Do others see YOUR pic?? Maureen