Tuesday, January 22, 2008


Pear and Almond Tart

I have a cold.

Um. Yea. That's all I got.

And I don't want to share.

But I will share this recipe.

Try it, and taste the joy.

1 batch of your favorite pate sucre recipe, enough for a 10 inch fluted tart pan
1 cup blanched almonds
1 cup sugar
3 tablespoons frangelico or limoncello
1/2 cup whole almonds, rough chop
5 pears, peeled, quartered and cored
zest of one lemon
1 tablespoon flour
2 eggs
pinch of salt

Preheat your oven to 350.

Roll out the pate sucre and line a 10 inch fluted (removable bottom) tart pan with it. Line the inside with foil, add some beans or pie weights, then bake for 10 minutes. Remove when slightly golden. Let cool.

Meanwhile, in a food processor, combine the slivered almonds, sugar and alcohol. Process until it is crumbly - almost a paste.

Add the lemon rind and flour and pulse to combine.
Add the eggs one at a time to combine.

Spread this into the cooled tart pan. Top with the pears, in a fan-like shape. Top that with the rough chopped almonds.

Bake for 25 minutes. Remove and let cool.

Serves eight to ten.


Delegate Page Elmore, of Maryland wants to add the 10-layer Smith Island cake from the Eastern Shore to the list of state symbols, as the state's official dessert.

Happy Birthday MOAOM

In 1893 a unique popcorn, peanuts and molasses confection that was the forerunner to Cracker Jack caramel coated popcorn and peanuts was introduced by F.W. Rueckheim and Brother, at the World's Columbian Exposition, Chicago's first World's Fair.


I hope you feel better soon!
That that looks fantastic - delicious ingredients!
I can.

I really can.

I CAN TASTE the joy.

Now feel better realy quick-like so that you can keep feeding us more joy.
hope u feel better soon. the bug seems to being hittin' everyone in all parts.
That looks beautiful - I hope it brings you happiness AND health! Get well soon, my dear.
Get better soon Rachel! Wow pear and almonds...scrumptious; I can taste it you know :)
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