Wednesday, October 13, 2010

Pear Tarts for All!!

It's pear season, and I mean it's pear season. juicy miniature reminders of exotic lushness. aka those wicked magical temptresses.

So, yeah. I had some. Then I had some more. Eventually, I got carried away and didn't know what to do with them all. And so....
there was a birthday, and a gathering, and a farm, and a festival, and another farm... and, some dogs.

Pear Tart with Toasted Almond Crust and Orange-Ginger Glaze
2 cups raw almonds, toasted
1/2 cup dates, pitted
4 pears, peeled, cored, and thinly sliced
1 Tbs + 2 tsp fresh lemon juice
1/4 cup light brown sugar or natural sweetener
1/4 tsp ground ginger
1/3 cup orange marmalade
1/2 tsp peeled and minced fresh ginger


In a food processor, coarsely grind the almonds. Add the dates and process until thoroughly combined. Press the mixture into a lightly oiled 9-inch tart pan (pie plate or springform will do). Toss the pears with 2 tsp lemon juice and arrange in the crust in a cute, circular pattern. Sprinkle with the brown sugar and ground ginger and bake on the center oven rack until the pears soften (about 30 minutes). Let cool to room temperature. In a small saucepan over low heat, combine the marmalade, the 1 Tbs lemon juice, and the fresh ginger, stirring until blended. Brush on the pear slices and serve.
From "Vegan Planet" by Robin Robertson (Harvard Common Press, 2003)

The night got sloppy so unfortunately no pics were taken. However, when I say Pear Tarts for All... awww, yeah. Select few got to sample this eye-pleasing dish, and when you turn your back (or go hug a chiminea), a Rascal devours it. Need I say more.... dogs. love. pear tarts.