Cooking Tips

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Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Pear Tart

Crust

1 ½

– cups toasted pecans

2 – tablespoons sugar

2 – cups all-purpose our

– teaspoon salt

1 ½

– sticks, cold unsalted butter, cut into cubes

– cup iced water

Combine the pecans and sugar in the bowl of a food processor and pulse until nely ground. Add the

our, salt and butter and pulse until the dough begins to come together in small clumps. With the

motor running add the iced water slowly until the dough comes together in a ball. Scrape the dough

from the processor onto a oured surface and pat into a disk. Wrap in plastic and refrigerate until

chilled, at least 30 minutes.

When ready to use, roll the dough out in a 14" circle and transfer to a at baking sheet before adding

the lling.

Filling

– cup mascarpone cheese

– cup almond paste

1 – tablespoon sugar

4 – ripe Bartlett pears, peeled and cut into ½" thick slices

Preheat the oven in the Conventional Mode to 400° and place an oven rack on rack position 1.

Mix the mascarpone cheese and almond paste in a small bowl and carefully spread over the pastry

leaving a 1" border. Sprinkle the sugar over the lling and arrange the pears in an overlapping pattern

on top. Fold the edges of the tart over the pears and bake the tart for 35-40 minutes until the crust is

cooked through.