Pear Kuchen

This beautiful dessert can be served warm or at room temperature, accompanied with sweetened whipped cream. I use ripe Bartlett, Comice or D’Anjou pears. I appreciate the two-fer aspect of the preparation. A portion of the mixture that is used for the crust is separated and augmented with brown sugar and then used for the crumb topping.

Yield: 8-10 servings

INGREDIENTS

Butter for greasing pan

1 1⁄2 cups all-purpose flour, divided use

1⁄2 cup (1stick) cold butter, cut into several pieces 3tablespoons heavy whipping cream

3 tablespoons light brown sugar, divided use

1⁄2 teaspoon ground ginger

1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon salt

3 ripe pears, peeled, cut in half, cored, cut into lengthwise wedges (no wider than 1⁄4-inch at the widest potion of the wedge)

3⁄4 cup sugar

1⁄3 cup whipping cream

3 egg yolks

1 teaspoon lemon juice 1teaspoon vanilla extract Garnish: sweetened whipped cream

PROCEDURE

1: Grease a 9-inch tart pan with a removable bottom with butter. Adjust oven rack to middle position. Preheat oven to 375 degrees.

2: Using a food processor fitted with the metal blade, process 11⁄4 cups flour, butter, cream, 1tablespoon brown sugar, spices and salt until mixture resembles coarse crumbs (about 30 seconds). Transfer 1⁄2 cup of this mixture to a separate bowl and stir the additional 2tablespoons of brown sugar into it; set aside. This will be the crumb topping.

3: Press remaining mixture into bottom and sides of prepared tart pan. Bake in center of preheated oven for 20 minutes or until browned. Remove from oven and reduce oven temperature to 350 degrees.

4: Prepare the filling. Using a food processor fitted with the metal blade, process the 3⁄4 cup granulated sugar, reserved 1⁄4 cup flour, whipping cream, egg yolks, lemon juice and vanilla. Process for 30 seconds, stopping once to scrape the sides of the work bowl. Pour mixture into prepared crust. Arrange pear slices in a pinwheel pattern (overlapping slightly) on top of filling. Sprinkle with reserved crumb mixture.

5: Bake in 350-degree oven 40-50minutes or until custard is set. Allow to rest on cooling rack for 15 minutes before removing from pan. Garnish with whipped cream.