Friday, October 23, 2015

October 23: Pears, Part Three

Finally got to peeling and slicing up all those pears from Tom, and made with them a really delicious (crustless) mascarpone custard tart: from objets d'art to hand-crafted edible, both incarnations a delight.
Poetic bowl of pears--
transformed by my hands
into an ambrosial tart.
Peel and slice 6 medium pears.
Arrange in buttered baking dish.
Sprinkle with 1 tsp sugar.
Cream 4 T butter and 1/2 c sugar until light.
Beat in 1 egg, then 2/3 c of mascarpone cheese.
Stir in 2 T flour last and mix well. Spoon over fruit.
Bake for about 30 minutes or until set at 350 degrees.

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