KitchenAid KCO1005 Instructions And Recipes Manual page 31

Crust
1 cup all-purpose flour
2 teaspoons
granulated sugar
1 ⁄ teaspoon salt
4
3 tablespoons cold
butter or margarine,
cut into ⁄ -inch
1
2
pieces
1 tablespoon cold
shortening
1 egg yolk
2-3 tablespoons ice
water
Topping
1 ⁄ cup all-purpose flour
2
1 ⁄ cup packed brown
3
sugar
1 ⁄ cup cold butter or
4
margarine, cut into
1 ⁄ -inch pieces
2
Filling
3 large ripe Bosc or
Anjou pears, peeled,
cored, and cut into
3 ⁄ -inch slices
8
2 tablespoons lemon
juice
2 tablespoons
granulated sugar
1 tablespoon
all-purpose flour
1 ⁄ teaspoon nutmeg
8
1 ⁄ teaspoon salt
8
Pear Crumble Tart
In food processor, position multipurpose blade in
work bowl. Add 1 cup flour, 2 teaspoons
granulated sugar, and salt. Process 3 to 4 seconds,
or until mixed. Add 3 tablespoons butter and
shortening. Process 5 to 10 seconds, or until
crumbly. In small bowl, combine egg yolk and
2 tablespoons water; sprinkle over flour mixture.
Pulse 4 to 5 times, 1 to 2 seconds each time, or
until mixture pulls away from bowl sides and dry
ingredients are moistened. Add additional water
if necessary.
Remove to floured surface; shape into a ball. Roll
dough into an 11-inch circle. Fit into bottom and
up sides of 9-inch tart pan; trim edges. Cover with
plastic wrap and refrigerate.
In food processor, position multipurpose blade in
work bowl. Add
1 ⁄ cup butter. Process 5 to 8 seconds, or until
4
crumbly. Set aside.
In large bowl, place pears. Sprinkle with lemon
juice. Add 2 tablespoons granulated sugar,
1 tablespoon flour, nutmeg, and salt. Toss lightly
to combine.
Spoon pear filling into crust. Cover with topping.
Bake with oven rack in up position in lower slots
of oven (Position C on page 8) at 350°F for 45 to
50 minutes, or until golden brown and pears are
tender.
Yield: 8 servings.
Tip: Place piece of plastic wrap on top of dough to
roll out. If crust tears, press together to seal.
Per Serving: About 290 cal, 3 g pro, 43 g carb,
12 g total fat, 7 g sat fat, 50 mg chol, 115 mg sod.
29
1 ⁄ cup flour, brown sugar, and
2