DESSERT

Roasted Pear Tart

INGREDIENTS

SHORTBREAD CRUST

  • 2 pounds Darigold Butter
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 4 eggs
  • 3 pounds flour
  • 5 teaspoons cardamom

PASTRY CREAM (can be made up to 3 days in advance)

  • 6 cups milk
  • 1-1/2 cups sugar, divided
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 cups cornstarch
  • 1/2 cup Darigold Butter
  • 1 tablespoon vanilla

ROASTED PEARS

  • 5 pounds barely ripe pears, cored and cut into 12ths vertically, but not peeled
  • 1/2 cup Darigold Butter
  • 2 tablespoons sugar

INSTRUCTIONS

Method:
Spread chilled Pastry Cream onto Shortbread Crust
Arrange Roasted Pears with edges just touching over Pastry Cream.
Cut tart into 36 (4"x3") pieces.

Tart will keep for several days without becoming soggy.


SHORTBREAD CRUST:
Cream butter; beat in sugar and salt.
Add eggs and beat to incorporate; add flour and cardamom and beat until just blended.
Press dough evenly into a standard sheet pan, prick surface several times all over with a fork and bake at 350°F. 20 to 25 minutes or until edges begin to brown and dough feels firm to touch. Remove from oven and cool.

PASTRY CREAM:
Combine milk and 3/4 cup sugar in heavy saucepan; heat just to boil.
Thoroughly whisk eggs, yolks, cornstarch and 3/4 cup sugar together in medium mixing bowl. Temper mixture with half of the hot milk; stir egg mixture back into the saucepan of milk, whisking to combine.
Return to medium heat and bring to boil, stirring constantly. Reduce to a simmer and continue to cook and stir until mixture thickens, about 2 minutes.
Remove from heat, whisk in butter and vanilla. Pour into bowl, cover with plastic wrap and chill until needed.

ROASTED PEARS:
Arrange pear slices in roasting pan; brush with butter mixture. Cover loosely with aluminum foil and bake at 375°F. 30 minutes. Remove foil; bake an additional 15 minutes or until tender.
Remove pears from oven when done and allow to cool to room temperature.

RECIPE YIELD/SERVING SIZE

Makes 36 servings.