The flavor of the pears combined with toasted almond slivers is just right for this menu designed to warm up winter evenings.
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INGREDIENTS |
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Frozen pastry dough |
1 |
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package |
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Kaiser pears |
6 |
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Almonds |
100 |
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g |
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Butter |
1 |
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pat |
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Bread crumbs |
To taste |
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PREPARATION |
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| 1. |
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Use a 26 - 28 cm diameter tart pan with a removable bottom. Smear it with a fine layer of butter and cover that with a few spoonfuls of breadcrumbs to keep the tart from sticking. |
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Roll out the dough with a rolling pin until it's about a half-centimeter thick. Cut out a disk of it larger than the tart pan in order to leave enough dough, once the pears have been arranged, to fold back toward the center. |
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Gently lay the dough in the pan then peel the pears and cut them into fine slices. Arrange them in a circular fashion, slightly overlapping them at the edges. Add the almond slivers (available in any supermarket) and bake on the middle rack of the oven at 180° for about half an hour. |
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CHEF'S NOTE |
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If, instead of using frozen tart dough, you want to make your own, go ahead. Time allowing, it is a pleasure to use an old, time-honored recipe. |
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For this very structured menu with slightly bitter nuances, we suggest a medium-bodied red wine that is fairly smooth, something like a Santa Maddalena from the Alto Adige, or a drier wine, with a round, harmonious flavor, marked by spicy, red-fruit notes, like a Merlot. |
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