Fresh Pear Tart
An orange-scented fresh pear tart with a buttery pastry crust.
3/4 cup all-purpose flour
6 tablespoons butter
3 tablespoons granulated sugar
1/4 teaspoon ground allspice
1 (0.25-ounce) package unflavored gelatin
1/2 cup orange juice
3 tablespoons firmly packed brown sugar
1/4 cup orange marmalade
3 pears, mashed
3 pears, sliced
1/4 cup orange marmalade, melted
- In a bowl combine 3/4 cup flour, 6 tablespoons butter, 3 tablespoons sugar, and 1/4 teaspoon allspice. Knead until blended then pat onto the bottom of a 9-inch springform pan. Prick with a fork then bake at 400°F (205°C) for 10 minutes, or until golden brown. Cool.
- In a saucepan soften 1 package unflavored gelatin in 1/2 cup orange juice for about 5 minutes. Cook over low heat until dissolved, stirring constantly, Remove from the heat and stir in 3 tablespoons brown sugar, 1/4 cup orange marmalade, and 3 mashed pears. Chill for 30 minutes, stirring occasionally. Pour over the prepared crust. Chill, covered, for 2 hours, or until firm.
- Place on a serving platter and remove the sides of the pan. Arrange 3 thinly sliced pears on top then brush with 1/4 cup melted orange marmalade.
Makes 8 servings.