1. Welcome to Pit Bull Chat!

    We are a diverse group of Pit Bull enthusiasts devoted to the preservation of the American Pit Bull Terrier.

    Our educational and informational discussion forum about the American Pit Bull Terrier and all other bull breeds is a venue for members to discuss topics, share ideas and come together with the common goal to preserve and promote our canine breed of choice.

    Here you will find discussions on topics concerning health, training, events, rescue, breed specific legislation and history. We are the premier forum for America’s dog, The American Pit Bull Terrier.

    We welcome you and invite you to join our family.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact us.

    Dismiss Notice

Lemon verbena pear tart

Discussion in 'Recipes and Cooking Tips' started by Michele, Oct 8, 2014.

  1. Michele

    Michele Chi Super Dog Staff Member Administrator

    Start to finish: 1 hour (30 minutes active)
    Makes 12 servings


    1 cup half-and-half
    2 tablespoons minced fresh lemon verbena
    3/4 cup sugar, divided
    1 cup (2 sticks) unsalted butter, room temperature
    1/4 teaspoon kosher salt
    2 teaspoons vanilla extract
    2 2/3 cups all-purpose flour
    3 pears, peeled, cored and sliced
    2 egg yolks
    1/4 cup pine nuts (optional)

    1. Heat the oven to 350 degrees F.
    2. In a small saucepan over medium heat, bring the half-and-half and lemon verbena to a simmer. Cover, remove from the heat and set aside to steep.
    3. Meanwhile, in a medium bowl use an electric mixer to beat together 1/2 cup of the sugar, the butter, salt and vanilla. Add the flour and mix until a dough just comes together. It should still be a little crumbly. Press 3/4 of the dough into a 9-inch tart pan with a removable bottom, being sure to spread it up the sides of the pan. Reserve the remaining dough.
    4. Poke the bottom of the crust all over with a fork, then place it on a baking sheet. Bake for 20 minutes, or until golden brown. Remove from the oven and arrange the pear slices over the bottom. Leave the oven on.
    5. In a medium bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until smooth. Whisk in the lemon verbena-infused half-and-half. Pour the mixture over the pears in the crust. Crumble the remaining dough over the top, along with the pine nuts, if using.
    6. Return the tart to the oven and bake for 30 minutes, or until the filling is set, the pears are tender and the topping is golden. Allow to cool slightly before removing from the pan. Serve warm or at room temperature.

Share This Page