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I too brought it to a party and it dissapeared in minutes! Several people came up to the table looking for it as others had told them to try it and it was gone! Next time I'll make several to share. Everyone wanted the recipe. Now, I did not have parchment paper in the house so I used aluminum foil with a little Pam sprayed on it and it worked fine. Other than that I followed the recipe to the letter and I said it was a hit!
Bake in the preheated oven for 45 to 60 minutes or until dough is golden and filling is bubbly. Cool on baking sheet on a wire rack. If desired, serve with ice cream. Bake for 35 to 40 minutes or until custard filling is set.
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Store at room temperature for up to 24 hours. Assemble and bake tart as directed. Always check the publication for a full list of ingredients. Easy to make, followed the recipe exactly. Took this to a cocktail party and everyone loved it.Brought a bottle of Reisling to the party to go along with it.
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books. Increase heat to high and boil syrup for 8 minutes or until syrupy. It will thicken slightly on standing. Prepare and bake crust as directed; cool. Place in an airtight container.
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Scatter onion and pear over cheese. We cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal. Using a small knife, make thin cuts in pears to create fans, leaving top of pear intact.
Bring just to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Add to fruit mixture; gently toss to coat.
Better Homes And Gardens Pear Brownie Recipe
Bake for 5 to 6 minutes more or just until pastry is golden brown. Reduce oven temperature to 375 degrees F. Bake tart for 35 minutes or until golden and just set. Transfer to a wire rack to cool. Remove tart from tin and transfer to a serving plate. Drizzle red wine syrup over top of tart.
It’s elegant, decadent and so delicious! Makes for a wonderful holiday dessert idea since the whole thing can be prepped ahead of time. Peel, halve, and core pears, then cut each half in half. Rub pears with cut side of 1/2 lemon.
Maple-glazed pork chops with spiced nectarine chutney
Preheat oven to 450 degrees F. For crust, in a medium bowl, stir together the 1-1/2 cups flour and the 2 tablespoons sugar. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea-size. In a small bowl, combine the 1 beaten egg and 1 tablespoon of the ice water. Gradually stir egg mixture into flour mixture with a fork.
Add pear, reduce heat to medium-low and cook for 5 minutes or until pear is just tender. Remove pear from syrup using a slotted spoon. For pear syrup, in a small saucepan combine pear nectar, the 3 tablespoons sugar, and the crystallized ginger.
Sprinkle with sliced almonds and serve warm or at room temperature. On lightly floured piece of parchment paper, roll puff pastry to 1/8-inch thick. Cut out a 12-inch round and refrigerate until ready to use. Served for Sunday brunch along with a fruit salad. The puff pastry I bought was only 9x9 so I baked it in a smaller glass dish without parchment. It came out with a little rim around the edgs almost like a deep dish pizza.
Line a baking sheet with parchment paper; set aside. For dough, in a small bowl pour the boiling water over saffron threads; let stand for 15 minutes. Add the ice cubes to chill the mixture; set aside.
On a lightly floured surface, roll dough into a 12-inch circle. Wrap pastry around rolling pin; unroll into an 11-inch tart pan with removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Trim pastry even with rim of pan. Line pastry with a double thickness of foil.
In a large bowl stir together the 2 cups flour, the 1/4 cup sugar, and the 3/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse cornmeal. In a small bowl combine egg yolk and 3 tablespoons of the saffron-water mixture. Stir egg yolk mixture into flour mixture.
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