Anise Hyssop Pear Tart Recipe
Yield: 1 tartRecipe by luhu.jp
Ingredients:
1: To 1 1/2 c. coarsely chopped,
3 ounce: Cold cream cheese,
-- anise hyssop leaves and,
1 cup: All-purpose flour,
-- flowers,
1/3 cup: Sugar,
2 cup: Half-and-half,
1 1/2 tbsp: Cornstarch,
3 large: Ripe Bartlett pears, pared
2: Egg yolks,
-- halved and cored,
Pernod liqueur*, to taste
1/2 cup: Cold butter or margarine,
GARNISH
3: Or 4 fresh anise hyssop,
-- flower stalks,
Directions:
*Optional.
In a saucepan, combine chopped anise hyssop leaves and flowers and
half-and-half. Slowly bring to a simmer. Remove from heat and allow
anise hyssop to steep for 2 to 3 hours.
With a knife, decoratively score round sides of pears. Lay pears,
flat side down, in a buttered 9x13" pan.
Cut butter and cream cheese into cubes. Combine in a food processor
with flour. Whirl until mixture holds together. Press this dough
evenly over bottom and sides of an 11" tart pan with removable bottom.
In a 375 F. oven, set pastry on a low rack and pears on a rack above.
Bake until crust is golden and pears turn brown, 20 to 30 minutes.
Cool.
Strain and discard the leaves from the half-and-half. In a saucepan,
mix sugar and cornstarch, then stir in the cooled half-and-half. Stir
over medium-high heat until boiling. Stir some of the cream into the
egg yolks, then add the yolks and cream back to the pan and stir 1
minute. Stir in Pernod if desired. Pour hot anise hyssop cream into
crust. Set pears, round side up, in cream. Let cool, cover lightly,
and chill 8 hours or overnight.
Before serving, scatter anise hyssop florets between the pears and
place a small leaf cluster in the center of the tart.
Yield: 6 to 12 servings.
Recipe from Barbara Fay/Fairbanks, AK in "The Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
June/July 1992, Vol. 4, No. 5. Pg. 68. Posted by Cathy Harned.
From: Cathy Harned Date: 09-15-94
Source from luhu.jp
In a saucepan, combine chopped anise hyssop leaves and flowers and
half-and-half. Slowly bring to a simmer. Remove from heat and allow
anise hyssop to steep for 2 to 3 hours.
With a knife, decoratively score round sides of pears. Lay pears,
flat side down, in a buttered 9x13" pan.
Cut butter and cream cheese into cubes. Combine in a food processor
with flour. Whirl until mixture holds together. Press this dough
evenly over bottom and sides of an 11" tart pan with removable bottom.
In a 375 F. oven, set pastry on a low rack and pears on a rack above.
Bake until crust is golden and pears turn brown, 20 to 30 minutes.
Cool.
Strain and discard the leaves from the half-and-half. In a saucepan,
mix sugar and cornstarch, then stir in the cooled half-and-half. Stir
over medium-high heat until boiling. Stir some of the cream into the
egg yolks, then add the yolks and cream back to the pan and stir 1
minute. Stir in Pernod if desired. Pour hot anise hyssop cream into
crust. Set pears, round side up, in cream. Let cool, cover lightly,
and chill 8 hours or overnight.
Before serving, scatter anise hyssop florets between the pears and
place a small leaf cluster in the center of the tart.
Yield: 6 to 12 servings.
Recipe from Barbara Fay/Fairbanks, AK in "The Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
June/July 1992, Vol. 4, No. 5. Pg. 68. Posted by Cathy Harned.
From: Cathy Harned Date: 09-15-94
Source from luhu.jp