Recipe For Carmel Pear & Walnut Tart

Carmel Pear & Walnut Tart

Ingredients

.....1 unbaked 9 inch pie shell
.....3 small firm ripe pears, each about 2 1/2 inch in diameter
.....1 tablespoon butter
.....3/4 cup finely chopped walnuts
.....2/3 cup sugar
.....2/3 cup whipping cream

Preparation

Lay pie shell shell in a 9 inch tart pan with removable bottom. Fold pastry edge down into pan and press flush with pan rim. With a fork, prick bottom of pie shell about 15 times. Bake in a 400 degree oven until medium golden brown, about 15 minutes. Cool on a rack. Remove pan rim and slide pastry onto a plate.

Peel pears, cut in half lengthwise, and core. Brush fruit with lemon juice to reduce darkening. Lay pears cut side down. Beginning about 1/2 inch from stem end of each pear half, cut lengthwise through pear at 1/4 inch intervals. Set pear halves, cut side down with stem end toward center, in pie shell, evenly space.

Melt butter in a 10 to 12 inch frying pan over medium heat. Add walnuts and stir often until a little darker brown, about 10 minutes; drain the nuts on paper towels. Wipe pan clean.

Add sugar and heat until it melts and turns a light caramel color; shake pan frequently to mix unmelted sugar into the liquid as it forms. Add cream and stir until smooth. Stir in walnuts. Immediately pour carmel mixture over pears, covering the fruit completely. Let stand until caramel cools slightly, at least 10 minutes, or up to 3 hours. Cut into wedges between pear halves.

Yield: 6 servings