A buttery almond crust topped with fresh pears and dried apricots.

The crust is almost cake like and not too sweet at all. This is
something I will be making often.

The step by step and photos are on my blog if you are interested.

Here's the finished product.
http://www.flickr.com/photos/koko181...7625356825820/

or
http://tinyurl.com/279g47w


@@@@@ Now You're Cooking! Export Format

Pear and Apricot Tart

desserts

1/2 cup (1stick) unsalted butter; room temperature
plus more for the pan
1/2 cup raw almonds
1/2 cup sugar
1 tablespoon sugar
1 large egg
1/2 teaspoon pure almond extract
1 cup all purpose flour; spooned, leveled
1/2 teaspoon Baking Powder
1/2 teaspoon kosher salt
2 pears, such as Bosc or Bartlett; peeled, quartered, cored
1/2 cup dried apricots; halved
1 tablespoon fresh lemon juice

Heat oven to 350°F. Butter a 9-inch removable-bottom fluted tart pan.

In a food processor, process the almonds and 1/2 cup of the sugar
until finely ground. Add the butter, egg, and almond extract and
process until smooth. Add the flour, baking powder, and salt and pulse
a few times just to combine. (the dough will be soft)

Spread the dough in the bottom of the prepared pan.

In a small bowl, toss the pears and apricots with the lemon juice and
the remaining tablespoon of sugar. Arrange the pears in the dough.
Scatter the apricots over the dough, pressing them in gently.

Bake until the pears are tender and the center is firm, 50 to 55
minutes. Cover the edges with foil if they brown too quickly.

In a small bowl, combine the preserves and 1 tablespoon water. Brush
over the warm tart. Let cool in the pan before unmolding.

Notes: November Real Simple Magazine


** Exported from Now You're Cooking! v5.84 **

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

koko > wrote in news:t82nd6d8r4nt1jgn3jaltql1gt97ecgvt0@
4ax.com:

>
> A buttery almond crust topped with fresh pears and dried apricots.
>
> The crust is almost cake like and not too sweet at all. This is
> something I will be making often.
>
> The step by step and photos are on my blog if you are interested.
>
> Here's the finished product.
> http://www.flickr.com/photos/koko181/5164595845/in/set-
72157625356825820/
>
> or
> http://tinyurl.com/279g47w
>


Mmmmmmmmmm, Yum!!

A nice dob of thickened cream and sluuuuuuuuuuuuuuuurp!!!

Excellent series as usual.

The pear skins didn't toughen up with the cooking?

I like the lemon juicer you've got, but I'd be afraid of breaking/crushing
it when I juiced anything!! Is it perspex, or glass?


BTW, did you know you can put sliced Kiwifruit on cheap steak to tenderise
it....... just in case you have any cheap steak around and don't know what
to do with that bowl full of Kiwi's :-)

--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

On Thu, 11 Nov 2010 06:30:03 GMT, Aussie
> wrote:

>koko > wrote in news:t82nd6d8r4nt1jgn3jaltql1gt97ecgvt0@
>4ax.com:
>
>>
>> A buttery almond crust topped with fresh pears and dried apricots.
>>
>> The crust is almost cake like and not too sweet at all. This is
>> something I will be making often.
>>
>> The step by step and photos are on my blog if you are interested.
>>
>> Here's the finished product.
>> http://www.flickr.com/photos/koko181/5164595845/in/set-
>72157625356825820/
>>
>> or
>> http://tinyurl.com/279g47w
>>
>
>
>Mmmmmmmmmm, Yum!!
>
>A nice dob of thickened cream and sluuuuuuuuuuuuuuuurp!!!
>
Oh yes, a dob of thick cream would be wonderful with this.

>Excellent series as usual.
>
Thank you very much

>The pear skins didn't toughen up with the cooking?

Not at all.
>
>I like the lemon juicer you've got, but I'd be afraid of breaking/crushing
>it when I juiced anything!! Is it perspex, or glass?

It's made from a tough plastic. It's much handier than I expected it
to be. I have tried several juicers over the years and this is the
best one I've had so far.
>
>BTW, did you know you can put sliced Kiwifruit on cheap steak to tenderise
>it....... just in case you have any cheap steak around and don't know what
>to do with that bowl full of Kiwi's :-)

Thanks for the tip. I'm beginning to wonder about them though. Stan
bought them at Costco last week and some are still like rocks others
are slowly ripening.
I did make a nice simple fruit salad with one and a banana, a green
apple and a diced stalk of celery. No dressing, just the natural
juices from the kiwi and apple. It was wonderful.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

koko > wrote in news:h21od6lvdqcsnf3sfgoesobcfckieh47gk@
4ax.com:

> On Thu, 11 Nov 2010 06:30:03 GMT, Aussie
> > wrote:
>

>
> Thanks for the tip. I'm beginning to wonder about them though. Stan
> bought them at Costco last week and some are still like rocks others
> are slowly ripening.


They nornmally ripen at room temp, but in future, tell Stan to pick fruit
that has a slight 'give' in them when gently squeezed, then you won't have
to wait so long.

But other than that, get the ones still like rocks and put them in a paper
bag along with an apple or a banana.

The apple and banana release some sort of gas that hastens the ripening
process.

(We do the same to help avocados ripen)



> I did make a nice simple fruit salad with one and a banana, a green
> apple and a diced stalk of celery. No dressing, just the natural
> juices from the kiwi and apple. It was wonderful.
>

Mmmmmmmmmmmmmmmmmmmmmmmm :-)

I'm the only one in the house who likes Kiwi Fruit, so that's a bit of a
bonus for me..... especially when I buy some Kiwifruit Jam from my
favourite farmers roadside stall :-)



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

koko wrote:

> I'm beginning to wonder about them though. Stan bought them at Costco last
> week and some are still like rocks others are slowly ripening.
> I did make a nice simple fruit salad with one and a banana, a green apple
> and a diced stalk of celery. No dressing, just the natural juices from the
> kiwi and apple. It was wonderful.

The rock-hard ones are still okay to eat. A kiwi relish (salsa, sambal,
chutney, whatever you want to call it) goes nicely with pork, chicken, or
fish.

Bob

Bob wrote on Thu, 11 Nov 2010 14:14:17 -0800:

>> I'm beginning to wonder about them though. Stan bought them
>> at Costco last week and some are still like rocks others are slowly
>> ripening. I did make a nice simple fruit salad with
>> one and a banana, a green apple and a diced stalk of celery. No
>> dressing, just the natural juices from the kiwi and apple.
>> It was wonderful.

> The rock-hard ones are still okay to eat. A kiwi relish
> (salsa, sambal, chutney, whatever you want to call it) goes
> nicely with pork, chicken, or fish.

It's well to poke kiwis before buying them. Did you ever come across the
yellow kiwis that seem to have disappeared? They were well woth their
premium price over the green ones.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:ibhvsa$f1a$1
@news.eternal-september.org:


>
> It's well to poke kiwis before buying them. Did you ever come across the
> yellow kiwis that seem to have disappeared? They were well woth their
> premium price over the green ones.
>


http://en.wikipedia.org/wiki/Kiwifruit#Cultivars


Gold Kiwis, or Zespri.


--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

In article om>,
"Bob Terwilliger" > wrote:

> koko wrote:
>
> > I'm beginning to wonder about them though. Stan bought them at Costco last
> > week and some are still like rocks others are slowly ripening.
> > I did make a nice simple fruit salad with one and a banana, a green apple
> > and a diced stalk of celery. No dressing, just the natural juices from the
> > kiwi and apple. It was wonderful.
>
> The rock-hard ones are still okay to eat.

Put them in a paper bag with a banana till they soften up and they go
from okay to sublime.

Miche

--
Electricians do it in three phases

On Fri, 12 Nov 2010 14:57:55 +1300, Miche > wrote:

>In article om>,
> "Bob Terwilliger" > wrote:
>
>> koko wrote:
>>
>> > I'm beginning to wonder about them though. Stan bought them at Costco last
>> > week and some are still like rocks others are slowly ripening.
>> > I did make a nice simple fruit salad with one and a banana, a green apple
>> > and a diced stalk of celery. No dressing, just the natural juices from the
>> > kiwi and apple. It was wonderful.
>>
>> The rock-hard ones are still okay to eat.
>
>Put them in a paper bag with a banana till they soften up and they go
>from okay to sublime.
>
>Miche

Will do, thanks.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

Miche wrote on Fri, 12 Nov 2010 14:57:55 +1300:

>> koko wrote:
>>
> >> I'm beginning to wonder about them though. Stan bought them
> >> at Costco last week and some are still like rocks others
> >> are slowly ripening. I did make a nice simple fruit salad
> >> with one and a banana, a green apple and a diced stalk of
> >> celery. No dressing, just the natural juices from the kiwi
> >> and apple. It was wonderful.
>>
>> The rock-hard ones are still okay to eat.

> Put them in a paper bag with a banana till they soften up and
> they go from okay to sublime.

Buy them ripe!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 11 Nov 2010 14:14:17 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>> I'm beginning to wonder about them though. Stan bought them at Costco last
>> week and some are still like rocks others are slowly ripening.
>> I did make a nice simple fruit salad with one and a banana, a green apple
>> and a diced stalk of celery. No dressing, just the natural juices from the
>> kiwi and apple. It was wonderful.
>
>The rock-hard ones are still okay to eat. A kiwi relish (salsa, sambal,
>chutney, whatever you want to call it) goes nicely with pork, chicken, or
>fish.
>
>Bob

Thanks Bob, that's a great idea.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

On Thu, 11 Nov 2010 06:30:03 GMT, Aussie
> wrote:

>koko > wrote in news:t82nd6d8r4nt1jgn3jaltql1gt97ecgvt0@
>4ax.com:
>
>>
>> A buttery almond crust topped with fresh pears and dried apricots.
>>
>> The crust is almost cake like and not too sweet at all. This is
>> something I will be making often.
>>
>> The step by step and photos are on my blog if you are interested.
>>
>> Here's the finished product.
>> http://www.flickr.com/photos/koko181/5164595845/in/set-
>72157625356825820/
>>
>> or
>> http://tinyurl.com/279g47w
>>
>
>
>Mmmmmmmmmm, Yum!!
>
>A nice dob of thickened cream and sluuuuuuuuuuuuuuuurp!!!
>
>Excellent series as usual.
>
>The pear skins didn't toughen up with the cooking?
>
>I like the lemon juicer you've got, but I'd be afraid of breaking/crushing
>it when I juiced anything!! Is it perspex, or glass?

Peter, Here is a better view of the juicer, just scroll down a little.
http://www.kokoscornerblog.com/mycor...meal.html#more

or
http://tinyurl.com/2bcuaue
>
koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

koko > wrote in
:

> On Thu, 11 Nov 2010 06:30:03 GMT, Aussie
> > wrote:

>>
>>I like the lemon juicer you've got, but I'd be afraid of
>>breaking/crushing it when I juiced anything!! Is it perspex, or glass?
>
> Peter, Here is a better view of the juicer, just scroll down a little.
> http://www.kokoscornerblog.com/mycor...gine-meal.html
> #more
>
> or
> http://tinyurl.com/2bcuaue
>>


Hmmmm, damn fine idea.

Thanks for that........ now I'll just keep my eyes peeled for something like
it over here :-)


--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

koko wrote:

> A buttery almond crust topped with fresh pears and dried apricots.

Yum!

> 1/2 teaspoon kosher salt

The specification of kosher salt surprises me. Seems like a finer grind of
salt would be better distributed through the dough (though you'd have to cut
the amount in half).

Looks like a very good concept, though. Thanks!

Bob

On Thu, 11 Nov 2010 02:06:23 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>> A buttery almond crust topped with fresh pears and dried apricots.
>
>Yum!
>
>> 1/2 teaspoon kosher salt
>
>The specification of kosher salt surprises me. Seems like a finer grind of
>salt would be better distributed through the dough (though you'd have to cut
>the amount in half).
>
>Looks like a very good concept, though. Thanks!
>
>Bob

I agreee with you Bob. I have a small narrow mortar and pestle that I
use for coarse salts and little seeds so I gave it a quick turn in
that before using.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

In article m>,
Bob Terwilliger > wrote:
>koko wrote:
>
>> A buttery almond crust topped with fresh pears and dried apricots.
>
>Yum!

Pears, almonds, apricots, butter ... what's not to like?

>> 1/2 teaspoon kosher salt
>
>The specification of kosher salt surprises me. Seems like a finer grind of
>salt would be better distributed through the dough (though you'd have to cut
>the amount in half).

I use Diamond Crystal, which I keep in a salt cellar. I usually
put some salt into my palm and "crush" the flakes between my other
thumb and forefinger to break them down a bit before adding to the flour.

Good reminder about relative amounts. As another meta-note, I remember
the sage advice of Kay Hartman and often add a pinch of kosher salt -
broken down as I describe above - even to flour-containing baked goods
that do not specify them, because it balances the flavors IMO.

>Looks like a very good concept, though. Thanks!
>
om nom nom nom

Charlotte
--

On Wed, 10 Nov 2010 22:13:25 -0800, koko > wrote:

>
>A buttery almond crust topped with fresh pears and dried apricots.
>
>The crust is almost cake like and not too sweet at all. This is
>something I will be making often.
>
>The step by step and photos are on my blog if you are interested.
>
>Here's the finished product.
>http://www.flickr.com/photos/koko181...7625356825820/
>
>or
>http://tinyurl.com/279g47w

Lovely, lovely, lovely, Koko. This recipe looks fabulous.

How firm/ripe were the pears? I have trouble peeling pears that seem
well ripe enough to use in such recipes.

Boron

On Thu, 11 Nov 2010 07:10:49 -0500, Boron Elgar
> wrote:

>On Wed, 10 Nov 2010 22:13:25 -0800, koko > wrote:
>
>>
>>A buttery almond crust topped with fresh pears and dried apricots.
>>
>>The crust is almost cake like and not too sweet at all. This is
>>something I will be making often.
>>
>>The step by step and photos are on my blog if you are interested.
>>
>>Here's the finished product.
>>http://www.flickr.com/photos/koko181...7625356825820/
>>
>>or
>>http://tinyurl.com/279g47w
>
>Lovely, lovely, lovely, Koko. This recipe looks fabulous.

Thank you Boron, it really did turn out wonderful.
>
>How firm/ripe were the pears? I have trouble peeling pears that seem
>well ripe enough to use in such recipes.
>
>Boron

They were just ripe, easily sliced but not too soft.

I used Bosc pears and leaving the peelings on wasn't a problem at all.
No tough skins or unpleasent texture from them at all.

P.S. I'm so happy you all got to visit Margaret in NYC. What a great
time you must have had.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

On Thu, 11 Nov 2010 07:14:10 -0800, koko > wrote:

>
>P.S. I'm so happy you all got to visit Margaret in NYC. What a great
>time you must have had.
>
>koko

THE best! Wish you had been there to share it with us.

Boron

On 11/11/2010 1:13 AM, koko wrote:
>
> A buttery almond crust topped with fresh pears and dried apricots.
>
> The crust is almost cake like and not too sweet at all. This is
> something I will be making often.
>
thanks!! I've saved to file...


--
Currently reading: the thirteenth tale by Diane Setterfield

koko wrote:
> A buttery almond crust topped with fresh pears and dried apricots.
>
> The crust is almost cake like and not too sweet at all. This is
> something I will be making often.
>
> The step by step and photos are on my blog if you are interested.
>
> Here's the finished product.
> http://www.flickr.com/photos/koko181...7625356825820/
>
> or
> http://tinyurl.com/279g47w
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Pear and Apricot Tart
>
> desserts
>
> 1/2 cup (1stick) unsalted butter; room temperature
> plus more for the pan
> 1/2 cup raw almonds
> 1/2 cup sugar
> 1 tablespoon sugar
> 1 large egg
> 1/2 teaspoon pure almond extract
> 1 cup all purpose flour; spooned, leveled
> 1/2 teaspoon Baking Powder
> 1/2 teaspoon kosher salt
> 2 pears, such as Bosc or Bartlett; peeled, quartered, cored
> 1/2 cup dried apricots; halved
> 1 tablespoon fresh lemon juice
>
> Heat oven to 350°F. Butter a 9-inch removable-bottom fluted tart pan.
>
> In a food processor, process the almonds and 1/2 cup of the sugar
> until finely ground. Add the butter, egg, and almond extract and
> process until smooth. Add the flour, baking powder, and salt and pulse
> a few times just to combine. (the dough will be soft)
>
> Spread the dough in the bottom of the prepared pan.
>
> In a small bowl, toss the pears and apricots with the lemon juice and
> the remaining tablespoon of sugar. Arrange the pears in the dough.
> Scatter the apricots over the dough, pressing them in gently.
>
> Bake until the pears are tender and the center is firm, 50 to 55
> minutes. Cover the edges with foil if they brown too quickly.
>
> In a small bowl, combine the preserves and 1 tablespoon water. Brush
> over the warm tart. Let cool in the pan before unmolding.
>
> Notes: November Real Simple Magazine
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
> updated 11/10/10
> Watkins natural spices
> www.apinchofspices.com
>
That almond shell looks very interesting. I am envisioning it
with a peach/nectarine or cherry filling.

--
Jean B.

On Thu, 11 Nov 2010 10:13:01 -0500, "Jean B." > wrote:

>koko wrote:
>> A buttery almond crust topped with fresh pears and dried apricots.
>>
>> The crust is almost cake like and not too sweet at all. This is
>> something I will be making often.
>>
>> The step by step and photos are on my blog if you are interested.
>>
>> Here's the finished product.
>> http://www.flickr.com/photos/koko181...7625356825820/
>>
>> or
>> http://tinyurl.com/279g47w
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Pear and Apricot Tart
>>
snippage
>>
>That almond shell looks very interesting. I am envisioning it
>with a peach/nectarine or cherry filling.

I think the possibilities are endless as the shell is not too sweet.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com