Fruited Flower Tart
I've promised myself to someday make this recipe the way it is described
below.  Instead, I normally use the crust recipe to make small round
cookies with a lip, fill them with different jams, and bake about 10
minutes.  They are a very colorful addition to the feast dessert table,
and just the right amount for those who no longer have room for cheesecake.  
The recipe is from The Compleat Anachronist Vol 79, 
From The Kitchens of Castle Gillywick - Willihilda the Kitchen Wench.


Ingredients:

           Crust:
                2 1/2 cups flour
                  1/3 cup sugar
                  3/4 cup butter, cut into small pieces
                    2 teaspoons almond extract
                    2 eggs, ligthly beaten

          Filling:
                   8 ounces apricot jam
                   8 ounces of blueberry jam
                   8 ounces of raspberry jam
                   4 pears or about 2 pounds of pears
                   2 tablespoons sugar
                     whipped cream, fresh apricots and 
                     fresh blueberries and strwaberries

To make the crust, in a large bowl combine the flour and sugar.  Using a 
pastry knife or a pair of knives, cut the butter into the flour mixture
until it looks like large crumbs.  Use a wooden spoon and blend in the 
eggs and almond extract.  Gently knead the dough until it forms a ball.  

To make the flower shape out  of the crust, press the dough on an 
11" circle on a cookie sheet and form it into a petal shape, building
a 1" high edge all around the crust to keep the fruit and juices in.  
Chill the crust.

Preheat the oven to 375 degrees.  
Melt the jams in the microwave or in a pot of water until they are 
      able to be poured.  
Spoon or pour the jams into the flour crust, 
      alternating apricot, blueberry, and raspberry in the petals.  
Peal and core the pears, cut them in half lengthwise and thinly slice
      each pear half.  Leave the stem intact.  
Press lightly on each pear, making the pears fan slightly.
Gently place the pears on top of the jams,
      one in each petal and two in the center.
Sprinkle sugar on the pears.  
Be sure the baking sheet for the pastry is deep enough not to spill
      onto the oven -- if it isn't, surround it with tin foil and 
      build up the sides to capture the juices.

Bake about 50minutes or until the pears are tender and the crust is
lightly browned.  The jams will firm up when the pastry cools.  
Serve warm or chilled with the fruit and cream as garnish.




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Last Updated 18 April 1997 by Thomas macPaul the Younger