Yesterday found me busy making a great little rack of lamb for dinner. And for dessert, this super-simple pear tart. I am only including a picture of the pear because the finished dish tasted better than it looked in the photos! I guess I will blame the photographer -- whoops, that was me!
I've been thinking about flavored vinegars lately and the sauce, flavored with the remaining raspberry-balsamic vinegar in my pantry was a delicious counterpoint to the ripe pears resting on an almond-paste filling.
This terrific recipe was located on epicurious.com -- such a great resource. Next time I might make this as an appetizer with blue-cheese filling, pear and sliced onions.
Pear Crostata with Raspberry Vinegar Glaze
INGREDIENTS
1 sheet frozen puff pastry, thawed
5 ounces almond paste, crumbled
3 tablespoons butter at room temperature
2 tablespoons all-purpose flour
1 large egg
2-3 firm but ripe Bosc pears, peeled, cored and cut into 1/3 inch slices
5 tablespoons sugar, divided
1/2 cup raspberry vinegar
METHOD
Finely grind almond paste in food processor. Add softened butter, flour, and egg; blend until smooth.
Preheat oven to 400 degrees. Roll out puff pastry on floured surface to approx. 13x11 rectable. Fold 3/4 inch of each edge over and press to adhere. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices on top of filling, overlapping slightly. Sprinkle with 1 tablespoon of sugar.
Bake until pears are tender and crust is golden, approx. 35-40 minutes. Cool slightly.
Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about six minutes.
Place tart on platter. Drizzle syrup over. Serve warm.
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