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Love Tart with Raspberry Almond Sauce Recipe

   
 

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     Love Tart with Raspberry Almond Sauce

Category   Desserts - Breads
Sub Category   None
Servings   3
Wine/Beverage
Recommendations
  Peach Brandy

Ingredients
2 firm Anjou pears, cored and diced
1 12-oz. package frozen raspberries, thawed and divided
1/3 cup plus 1 Tbsp. organic sugar
2 Tbsp. golden raisins
1/4 tsp. ground cinnamon
2 Tbsp. lemon juice
1 Tbsp. cornstarch
Tart shells-
 
1 1/2 cups whole wheat pastry flour
1/2 cup almond meal
2 Tbsp. organic sugar
1/2 tsp. salt
1/2 cup organic canola oil
1/3 cup cold water
Sauce- remaining raspberries, 1/4 cup - 2 Tbsp. organic sugar,
1/4 cup water, 3/4 tsp. almond extract

Instructions
Have three 10-oz. ovenproof custard cups ready. Combine flour, almond meal, organic sugar, and salt in a medium mixing bowl and mix well. Add the canola oil and mix with a fork or pastry blender until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough and all the water is absorbed. Form the dough into a ball and roll it out between two sheets of waxed paper into a large circle about 15 inches in diameter. Cut the circles 1 1/4 inches larger than the rim of the custard cups and press the dough into a ball and re-roll if for the third cup.
Fill the prepared tart shells with the pear mixture and press the edges of dough inward so only a small portion of the filling is exposed.
Place the filled custard cups on a large baking sheet and bake for 1 hour and 15 minutes. Cool completely and serve with warmed Raspberry Almond Sauce.
Combine all the sauce ingredients in the food processor and puree completely. Transfer the sauce to a 1 quart saucepan and warm gently. Transfer to an attractive serving bowl and bring to the table to spook over the tarts. Makes 1 cup of sauce.


Originally Submitted
2/19/2011





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