The Red Hot Chili Paper

Send us some "foodback"

Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Pear and Chocolate Tart


      2 cups all-purpose flour
      1 1/2 sticks unsalted butter, cut into 1" slices
      1 egg
      1 pinch salt
      1/2 egg shell of water
      Five pears, peeled, halved, cored
      2 c water
      2 c sugar
      1 Tbsp vanilla
      6 oz semisweet chocolate
      2 oz butter
      1 large jar apricot preserves
      2 Tbsp Grand Marnier


    Pastry: Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Pat into a tart pan and bake at 375 for 20 minutes. Check for doneness. Shell should be baked through but not overbrown or crispy. Cool.
    Bring water, sugar and vanilla to a boil. Poach pears until soft, about 30-40 minutes. Test for doneness with a knife - if there is little resistance, pears are done. Remove from liquid and cool.
    Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the