Hudson’s Rustic Pear Tart with Hazelnuts

Submitted by Sister Brown (from the Hudson’s Bar and Grill at the Heathman Lodge, Vancouver, WA)


Tart dough:

1 1/2 cups all-purpose flour
2 T. granulated sugar
1/2 teas. salt
5 T. cold butter (use butter only)
2 egg yolks
1/4 cup cold water

Filling:

3 T. butter (use butter only)
1-1 1/2 pounds pears, diced with skin on (about 3 pears)
1/4 cup plus 2 T. firmly packed brown sugar
1/4 teas. salt
1/4 teas. ground cinnamon
1/4 cup flour
1 egg
1 T. cold water
1/4 cup hazelnuts, toasted and chopped, for garnish (see note)

To make dough:

1. Combine flour, sugar and salt. Cut in butter. Mix until crumbly.
2. Mix yolks and cold water together and add to dry mixture.
3. Chill for 30 minutes, then roll out to a 14-inch circle and place onto a parchment-lined sheet pan.

Preheat over to 350 degrees.

To make filling:

1. Heat butter in skillet. Add pears, 1/4 cup brown sugar, salt, cinnamon and flour. Saute for just a few minutes, and cool.
2. Put filling in center of tart dough, then fold and crimp dough up over and around filling. Brush tart with egg mixed with cold water. Sprinkle with remaining 2 tablespoons brown sugar and chopped hazelnuts.
3. Bake for 20 to 30 minutes, or until pears are tender and crust is golden brown. Cool on wire rack.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. (I never remove the skins.)

Cranberry Fluff Pie

Submitted by Sister Twelves

3/4 c sugar
2 tsp cornstarch
3/4 c water (or substitute orange juice for a different flavor)
2 c fresh or frozen cranberries
1/2 tsp cinnamon

1. Combine all in medium saucepan. Bring to a boil; boil and stir for 2 minutes.
2. Reduce heat and simmer until berries pop. Set aside to cool.

1 9” pie shell – I like to use a commercial Oreo crust, but this is very good with either a pastry (baked) or graham cracker crust as well.
1 8-oz pkg cream cheese – softened
1 tsp vanilla
1 c confectioners’ sugar
2 c sweetened whipped cream or Cool Whip (I use Cool Whip)

1. In mixing bowl, beat cream cheese and vanilla until smooth. Add powdered sugar and beat until fluffy. Fold in whipped cream or topping.
2. Pour into prepared crust and spread evenly. Top with the cranberry mixture.
3. Chill at least 4 hours or overnight. Store in refrigerator.

Blueberry Sauce

Submitted by Sister Twelves

2 c water
1 1/2 c sugar (or up to 2 cups if berries a little sour)
2 c blueberries (rinsed and picked over) - divided
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh grated)

1. Bring water and sugar to boil in medium saucepan. Boil until sugar dissolves and then for 2 minutes at a hard boil (this is “simple syrup”).
2. Lower heat and add 1 c blueberries and salt. Simmer for 2 or 3 minutes or until berries begin to pop.
3. Use a fork to finish mashing the berries. If you want to, you can strain at this point (I never take this step).
4. Add the other cup of berries and simmer until they heat through.  Stir in spices.
5. Serve immediately over ice cream, cheesecake, or pound cake. Also wonderful on pancakes or French toast!

Variations:

Strawberry Sauce – change out 2 c sliced and cleaned strawberries for the blueberries as above. Omit spices. Add some finely chopped lemon zest to the simple syrup (“zest” is the yellow part of the peel).


Raspberry or Blackberry Sauce – rinse and pick over 2 c berries and proceed as for the strawberry syrup (no spices and use a little lemon zest). I will strain to remove seeds.