1/3 cup brown sugar
3/4 cup ground walnuts
1 1/4 cups all-purpose flour
Pinch of salt
1/2 cup melted butter
2 teaspoons almond extract

1/4 cup raisins
1/4 cup dark rum
3 pears, peeled, cored and thinly sliced
2 tablespoons sugar
1/4 cup chopped walnuts
3 Amaretti cookies, crushed
2 tablespoons butter, chilled and sliced into thin pieces
1/3 cup apple jelly or apricot preserves
1 tablespoon powdered sugar


1. Preheat the oven to 350F. Mix the sugar, walnuts, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with a wooden spoon.

2. Press the dough into the bottom and up the sides of a 9-inch fluted tart pan and bake in the oven for 10-12 minutes. Let cool completely before filling.

3. Soak the raisins in the rum for 1 hour. Drain, reserving the raisins and rum separately.

4. Preheat the oven to 350F. Arrange the pear slices over the bottom of the baked tart crust. Scatter the sugar, raisins, walnuts, Amaretti and butter pieces evenly over the pears. Bake for 35-40 minutes. Remove from the oven and let cool for 10 minutes.

5. While the tart is cooking, heat the reserved rum in a small saucepan set on medium-high heat and boil until it reduces to about 2 tablespoons, about 3-5 minutes. Add the jelly, stir well, and cook until the jelly melts. Using a pastry brush, gently and evenly coat the tart with the jelly mixture.

6. Once the tart has completely cooled, sprinkle with the powdered sugar and serve.
You can make the walnut crust 2 days ahead of time, if you wish. Simply cover with plastic wrap and refrigerate. Nick Stellino gives the tart a thin coating of preserves to add a shin to the finished product.
Pear and Walnut Tart  Cr
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