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Park 75, Four Season's Resort Pear Crumble Tart

Mark this for a Thanksgiving dessert. Buttery dough is loaded with pears in sour cream sauce and topped with oatmeal crumbs. Chef Kevin Hickey makes individual tarts and serves them with butterscotch ice cream and oven-dried pear chips. This recipe uses a 9- or 10-inch tart pan.

Ingredients

Sugar Dough

  • 1/2 cup (1 stick) unsalted cold butter, diced
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 cups all-purpose flour

Sour Cream Pear Filling

  • 1 1/2 cups sour cream
  • 1/2 cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 5 ripe pears, peeled, cored and sliced 1/8 inch thick

Streusel

  • 1/2 cup (1 stick) cold butter, diced
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup whole oats

Instructions

  1. Heat oven to 350 degrees F.
  2. Sugar Dough: In a mixing bowl fit with a paddle, mix butter and sugar until they come together, allowing some lumps to remain. Add yolk and mix until combined. Add flour and mix until smooth. The dough will be crumbly at first but will hold together. Turn out onto plastic wrap, flatten into a disc and, if very soft, chill until firm. Roll out to 1/4-inch thickness and fit into a 10-inch tart pan or press with fingertips directly in pan (you will have extra dough).
  3. Bake tart shell for 15 to 20 minutes, or until lightly colored. Set aside to cool.
  4. Sour Cream Pear Filling: In a medium bowl, combine sour cream, sugar, flour, egg, vanilla extract and salt. Add pears and toss gently to coat. Spoon pear mixture into the tart shell, mounding pears slightly in the center.
  5. Streusel: In the same mixing bowl used for crust, combine the butter and sugars. Mix until crumbly. Gradually add flour and mix until incorporated. Add oats and mix until combined. Top pear mixture with streusel (you will have extra streusel).
  6. Bake for 35 to 45 minutes or until streusel and crust are golden.

Makes 12 servings

Per serving: 377 calories (percent of calories from fat, 44), 5 grams protein, 49 grams carbohydrates, 3 grams fiber, 18 grams fat, 71 milligrams cholesterol, 96 milligrams sodium

Posted by Gayle at Recipe Goldmine 11/16/2001,10:40 pm.

Source: accessatlanta.com

Recipe Goldmine