La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 20)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Pear Tart
Crust
1 ½ – cups toasted pecans
2 – tablespoons sugar
2 – cups all-purpose flour
½
– teaspoon salt
1 ½ – sticks, cold unsalted butter, cut into cubes
¼ – cup iced water
Combine the pecans and sugar in the bowl of a food processor and pulse until finely ground. Add the
flour, salt and butter and pulse until the dough begins to come together in small clumps. With the
motor running add the iced water slowly until the dough comes together in a ball. Scrape the dough
from the processor onto a floured surface and pat into a disk. Wrap in plastic and refrigerate until
chilled, at least 30 minutes.
When ready to use, roll the dough out in a 14" circle and transfer to a flat baking sheet before adding
the filling.
Filling
½ – cup mascarpone cheese
¼ – cup almond paste
1 – tablespoon sugar
4 – ripe Bartlett pears, peeled and cut into ½" thick slices
Preheat the oven in the Conventional Mode to 400° and place an oven rack on rack position 1.
Mix the mascarpone cheese and almond paste in a small bowl and carefully spread over the pastry
leaving a 1" border. Sprinkle the sugar over the filling and arrange the pears in an overlapping pattern
on top. Fold the edges of the tart over the pears and bake the tart for 35-40 minutes until the crust is
cooked through.