This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. nip of brandy

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This tantizing tart with its pretty pears designed to please from the kitchens of  chrismukkah

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Should be rather interesting to nom on :P

In Preparation:
Heat oven to 375F
Lightly spray inside of a 9 inch tart pan with removable bottom
T = Tablespoon
tsp = teaspoon

http://en.wikipedia.org/wiki/Cookin.....s_and_measures

Ingredients

Crust:
2/3 cup almond flour
3/4 cup all-purpose flour
1/4 cup sugar
5 T unsalted butter
1/8 tsp salt
2 T cream
1 T water (as necessary)- I didn't add, and didnt really need :3

Caramelized Pears

3 large Packham pears, peeled, cored and quartered- used 2 cans of pears in juice (NOT in syrup- that stuff is nasty)
1/2 cup sugar
1 T Butter
1 leftover nip of brandy (hence the mature tag, and optional)
dash of cinnamon (optional)

Ricotta Filling:

3 cups ricotta
1 T almond flour
capful of vanilla (optional)
3 eggs
1/3 cup creme fraiche or sour cream mixed with heavy cream
1 T crystallized ginger, minced very fine
2 T cream
2 tsp flour
3/4 cup sugar

3/4 cup slivered blanched almonds, for topping
(didn't add, but dont let that stop you)

Process:

Caramelized Pears:

Put the sugar and butter in a saute pan and heat, stirring occasionally, until the sugar is melted and light brown. Add the pears and cook over low heat, turning occasionally, until pears are cooked and syrup is reduced, about 30 minutes. Set aside.

Crust:

1. In the food processor bowl, combine almond flour, all-purpose flour, sugar, salt and butter; pulse until butter is distributed and the mixture resembles coarse corn meal.
2. Add the cream and pulse 3 or 4 times. Pinch a bit between your fingers; it should hold together easily, but not be wet. If needed, add a few drops water at a time, pulsing and testing between additions.
3. Press the dough into the prepared tart pan, creating an even thickness overall. Refrigerate the crust while preparing the filling.


Filling:

1. In the food processor bowl, combine the ricotta, all purpose flour, almond flour, crystallized ginger, sugar and eggs; process until smooth.
2. Add creme fraiche and cream, pulse until combined and the mixture is smooth.


Assembling and baking the tart:

1. Pour the filling into the refrigerated crust. Place in preheated oven.
2. After 12 minutes, turn the heat down to 325F.
3. After a total of 35 minutes, or until tart is slightly puffed and golden, brush some of the pear syrup on the hot surface and sprinkle with the blanched almonds; put 8 inches under a hot broiler just until the almonds begin to turn color (lightly toasted). Or toast them more if you prefer. Remove from oven.
4. Cool slightly, then arrange pears on top of the toasted almonds, drizzling syrup over all.
5. Cool the tart, then enjoy!

Er...well, as you can see, I added them into the tart, rather than top it :P

The cooking time, I would also say you will definitely need to do more !
So more like at least an hour, just make sure you keep an eye on it from time to time- the best way is that when the center doesnt 'jiggle' you know that its cooked :P

Whats more, I still had plenty of leftover cooked pear goodness- so, I have that mushed up and nice & syrupy- which will be used as topping or for ice cream, take your pick :P

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Allergy warning – recipe contains treenut, dairy & egg products