Positron Pear-Walnut-Caramel Tart
Crust Filling
1 1/4 cup flour 1 cup course chopped walnuts
1 tsp granulated sugar 4 Tbl unsalted butter cut up
1/4 tsp salt 2 Bosc pears (depends on tart pan size)
4 Tbl cold unsalted butter cut up 3/4 cup light corn syrup
4 Tbl cold vegetable shorting cut up 1/4 cup light brown sugar
3 to 4 Tbl ice water 1/2 cup dark brown sugar
3 large eggs
Caramel Sauce
1/4 cup Knipprath Positron Port
4Tbl unsalted (do not sub salted) butter 1 teaspoon vanilla extract
1/2 granulated sugar 1/4 tsp salt
3/4 cup heavy (whipping) cream 1 lemon (optional for dipping pear slices)
Confectioners’ sugar for dusting
To Make Crust:
Combine flour, sugar and salt in food processor (metal blade) Add Butter and shortening and pulse 8 to 12 times or until the mixture resembles coarse crumb. Add 2 Tbl water process for 15 to 20 seconds or until dough comes together (add more water as needed) Dust work surface with flour and turn out dough, form into ball, then wrap in plastic and refrigerate for 1 hour. Remove dough from the refrigerator 20 min before rolling. Butter a 10 inch tart pan with removable bottom. Dust a work surface with flour and roll out dough to a 12 inch diameter. Transfer to the prepared pan, fold in the excess dough and press with your fingers to form thick sides . Freeze for 30 minutes or until firm.
Preheat oven to 375 degrees.
Prick the bottom and sides of the crust with a fork. Line the crust with aluminum foil, fill with pie weights or dry beans. Bake for 20 minutes. Remove weights or beans and foil and bake for 15 to 20 minutes more or until curst is browned all over. Remove from the oven and let cool on a wire rack. Maintain oven temperature.
To Make Caramel Sauce:
In saucepan over medium heat, combine the butter and the sugar. Cook, stirring constantly, for 3 to 5 minutes or until the mixture thickens. Continue cooking until the mixture turns a golden brown. Remove from the heat and stir in the cream. Pour the caramel mixture, spread it evenly over the bottom and freeze for the 15 minutes or until set.
To make Filling:
Slice pears thinly and arrange in a circular pattern on top of the caramel layer. (you may want to pre-slice the pears and keep in water with lemon until ready to arrange) Sprinkle half the walnut pieces over the pears. In a large bowl beat the corn syrup, brown sugars, butter, eggs, Port, vanilla and salt with electric mixer until smooth. Pour in tart shell over the pears and walnuts and sprinkle the remaining half of the walnuts over the top. Bake for about 50 minutes or until the filling is nearly set in the center. Remove from the oven and cool on a wire rack for 10 minutes. Release the side of the pan. Dust with confectioners’ sugar, slice the tart, and serve warm!
