Yield: 1 tart
| Measure | Ingredient |
|---|---|
| 1 \N | To 1 1/2 c. coarsely chopped anise hyssop leaves and flowers |
| 2 cups | Half-and-half |
| 3 larges | Ripe Bartlett pears; pared halved and cored |
| ½ cup | Cold butter or margarine |
| 3 \N | Or 4 fresh anise hyssop |
| 3 ounces | Cold cream cheese |
| 1 cup | All-purpose flour |
| ⅓ cup | Sugar |
| 1½ tablespoon | Cornstarch |
| 2 \N | Egg yolks |
| \N \N | Pernod liqueur*; to taste flower stalks |
GARNISH
*Optional.
In a saucepan, combine chopped anise hyssop leaves and flowers and half-and-half. Slowly bring to a simmer. Remove from heat and allow anise hyssop to steep for 2 to 3 hours.
With a knife, decoratively score round sides of pears. Lay pears, flat side down, in a buttered 9x13" pan.
Cut butter and cream cheese into cubes. Combine in a food processor with flour. Whirl until mixture holds together. Press this dough evenly over bottom and sides of an 11" tart pan with removable bottom.
In a 375 F. oven, set pastry on a low rack and pears on a rack above.
Bake until crust is golden and pears turn brown, 20 to 30 minutes.
Cool.
Strain and discard the leaves from the half-and-half. In a saucepan, mix sugar and cornstarch, then stir in the cooled half-and-half. Stir over medium-high heat until boiling. Stir some of the cream into the egg yolks, then add the yolks and cream back to the pan and stir 1 minute. Stir in Pernod if desired. Pour hot anise hyssop cream into crust. Set pears, round side up, in cream. Let cool, cover lightly, and chill 8 hours or overnight. Before serving, scatter anise hyssop florets between the pears and place a small leaf cluster in the center of the tart.
Yield: 6 to 12 servings.
Recipe from Barbara Fay/Fairbanks, AK in "The Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." June/July 1992, Vol. 4, No. 5. Pg. 68. Posted by Cathy Harned.
From: Cathy Harned Date: 09-15-94