Vanilla Tart with Nutmeg Crust and Spiced Pears
- For nutmeg crust, position rack in lower third of oven. Preheat oven to 350 degrees F. In medium bowl combine butter, 1/4 cup sugar, 3/4 tsp. vanilla, 1/4 tsp. salt, and nutmeg. Add flour; mix just until well blended. If dough is too soft, let stand a few minutes to firm up.
- Evenly press dough on bottom and sides of a 9- to 9-1/2-inch square or round tart pan in a thin layer. (This takes patience, as there is just enough dough.) Refrigerate 30 minutes to firm the dough.
- Place pan on baking sheet. Bake 20 to 25 minutes, until crust is a deep golden brown, checking after 15 minutes. If dough has puffed from bottom of pan, prick a few times and gently press down with back of a fork. Cool in pan on wire rack.
- For vanilla filling, in heavy medium saucepan whisk 1/4 cup sugar, cornstarch, and 1/8 tsp. salt to blend. Add 3 Tbsp. half-and-half and whisk to form a smooth paste. Whisk in remaining half-and-half. Using a heat-proof spatula or wooden spoon, stir constantly over medium heat, scraping bottom, sides, and corners of pan until filling thickens and begins to bubble. Cook and stir 1 minute more to fully cook cornstarch. Stir in the 2 tsp. vanilla extract. Immediately pour into crust, leveling with spatula. Cool 1 hour, uncovered, at room temperature. Refrigerate in covered container to cool completely. Serve with Spiced Pears. Makes 12 servings.
- In large saucepan combine white wine, Poire William (pear liqueur), sugar, and vanilla bean. Bring to boiling. Reduce heat; simmer, uncovered, 25 minutes or until reduced to 1 cup. Stir in pears. Return to boiling. Reduce heat and cover. Simmer 5 to 8 minutes more or until pears are crisp-tender. Remove from heat; cool. Refrigerate until ready to serve.
Nutrition Facts (Vanilla Tart with Nutmeg Crust and Spiced Pears)
- Per serving:
- 227 kcal cal.,
- 11 g fat
- (7 g sat. fat,
- 0 g polyunsaturated fat,
- 3 g monounsatured fat),
- 33 mg chol.,
- 91 mg sodium,
- 25 g carb.,
- 1 g fiber,
- 12 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet