Madiran Tart With Wine Soaked Pears Recipes

Steps:

• Pour wine into a 4-quart saucepan, add 2/3 cup water, 1/3 cup sugar, citrus zests, cinnamon and half the vanilla scrapings (discards bean pods). Bring to a boil, remove from heat, and add pears. Transfer to a bowl, cover and refrigerate 48 hours.
• Place 2 cups of the wine marinade in a saucepan, and boil until reduced to 3/4 cup. Set aside.
• Cream 7 tablespoons butter, confectioners' sugar and almonds together. Lightly beat one egg, add to butter mixture, then fold in flour and remaining vanilla bean scrapings. Dough should be soft but not sticky. Form into a ball and flatten into a disk, dust with a little flour, and chill 45 minutes.
• Heat oven to 350 degrees. Roll out pastry on a floured board, lightly dusting surface with a little flour as you roll. Line a 9-inch tart pan with pastry, line with foil and pastry weights, and bake 10 minutes. Remove weights and bake 10 minutes longer. Remove from oven and set aside. Reduce heat to 300 degrees.
• In heavy saucepan beat remaining granulated sugar, remaining egg and egg yolks together until thick and light. Whisk in the 3/4 cup wine, and cook over medium-low heat, stirring constantly with a wooden spoon, until steam just begins to rise and mixture thickens to consistency of custard sauce. Do not overcook or eggs will curdle.
• Remove custard from heat and beat in remaining butter a little at a time. Pour into tart shell and bake 40 minutes, until set. Set aside until cooled to room temperature, then chill at least two hours.
• Drain pears. Slice thinly and rearrange on top of tart and serve, with remaining pears and wine sauce alongside.

Steps:

• In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

Steps:

• Preheat oven to 325 degrees.
• Pastry:.
• Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together.
• Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
• Filling.
• Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract.
• Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
• Let cool 5 minutes while you make the glaze.
• Glaze
• Blend powdered sugar smoothly with milk, spread over top of the tart.
• When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage.
• Note s.
• For a little less sweetness, you can skip the glaze.
• If making individual tarts bake for 30 minutes until richly browned on top.