The first thing I am going to do when I get to heaven is bake my Grandmother this Pear Tart. My grandparents lived on a farm. There was everything on that farm, but coffee, flour, and spices. I know because she would take me to the A & P on a Saturday. I can still remember the smell of that store and the fresh ground coffee.
My Mom said that Grandpa took baskets of food to the Ursuline nuns during the Depression since they had an abundance of food and the nuns did not. I can’t believe how self-sustaining that farm was. There was fish in the ponds. There were cows, and pigs. On one side of the house were peach trees and beehives. There was an apple orchard and pecan trees and walnut trees further down the lane.
We would visit each Sunday. There were so many of us that only grandparents could appreciate us. We would yell out the car window that we hoped our Grandmother had ice cream thinking she could hear us from the turn in the lane. Mom would hush us. We were nice kids, but at times we were heathens.
After we had Sunday dinner, we played outside under the grape arbor so Mom and our Grandmother could chat. Then later in the day if we were good and very quiet so not to scare the chickens we would be taken to chicken house to pick up eggs and feed and water the chickens.
Next to the chicken house was the fenced garden, and in that garden was a huge pear tree. I have to say I did not appreciate that pear tree when I was little, but remember how big it seemed.
She canned jars of pears by the dozens, and made cakes. I don’t remember eating a pear tart, but I think she would appreciate this one. There is no way I could repay her for all the Sunday dinners she cooked us, but I would give it my best try. This one’s for you Mattie.
- 1 sheet of Puffed Pastry
- ⅓ cup almond paste
- 4 pears
- 4 oz. cream cheese
- ¼ sugar
- 1 egg
- 1 teaspoon vanilla
- a squeeze of lemon juice to keep pears from discoloring.
- 1 tablespoon sugar
- Mise en Place ~ Gather Ingredients.
- Preheat oven to 400°.
- Place the sheet of puff pastry on a piece of parchment.
- Score the puff pastry about three-quarter inch in - don’t cut through.
- Sprinkle the ground almonds within the scored dough – not to the edges.
- Cream together cream cheese, sugar, then add the egg and vanilla.
- Top puff pastry with mixture.
- Peel pears; slice thinly and squeeze lemon juice over them to avoid discoloring.
- Sprinkle a spoon of sugar over the pears.
- Place the pears onto cream cheese.
- Bake for 15 – 20 minutes.
- Cool on a cooling rack.
- Baste top of fruit with a clear jam.
I am taking this to