---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEAR ALMOND TART
  Categories: Desserts
       Yield: 1 10 tart
  
 -----------------------------------PASTRY-----------------------------------
   1 1/2 c  Unbleached flour
       2 tb Sugar
       1 pn Salt
       1 pn Ground cloves
     1/2 ts Grated lemon peel
     1/4 lb Butter
       1    Egg yolk
       5 tb Ice water
            Butter; softened
 
 -----------------------------------GLAZE-----------------------------------
     1/2 c  Apricot preserves
       2 tb Dark rum
 
 ----------------------------------FILLING----------------------------------
     1/2 c  Finely ground almonds
     1/2 c  Sugar
       1 tb Flour
       9    Firm, ripe pears
            -- (preferably Anjou)
            -- peeled, halved lengthwise
            -- and cored
  
   To make pastry, put dry ingredients and lemon peel in bowl of food
   processor fitted with metal chopping blade; process just to mix.  Add
   butter and cut into small pieces; process just until mixture resembles
   coarse meal.  Add egg yolk; process just until blended.  With processor
   running, quickly add ice water.  Process several seconds until pastry
   forms ball.  Stop at once to avoid overmixing.  Wrap ball in plastic wrap;
   chill at least one hour.
   Butter a 10-inch quiche pan with a removable bottom.  Roll pastry out
   slightly larger than pan.  Carefully lift pastry to pan and gently press
   against bottom and sides.  Trim edges; prick bottom and sides with fork.
   Chill for 1/2 hour.
   Line pastry-filled pan with a circle of foil, pressing it gently against
   pastry.  Fill liner with uncooked rice or dried beans to weight.  Bake in
   preheated 375 degree F oven 15 minutes.  Lift out liner with rice or beans
   (save for future pastry baking). Bake crust 5 minutes longer; cool on
   rack.
   To make glaze, heat preserves and rum over low heat, stirring.  Strain,
   brush tart shell with 2 tablespoons glaze.  Reserve remainder.
   To make filling, stir together almonds, sugar, and flour; sprinkle over
   glazed shell.  Slice 12 pear halves crosswise. (Do not separate the
   slices. -KM)  Place sliced halves in circle over almond mixture in shell.
   Chop remaining pear halves, use to fill spaces between sliced pears.
   Bake in preheated 375 degree F oven 40 minutes.  Remove from oven, brush
   with remaining warm glaze.
   Serve at room temperature.
  
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