Page 89 - Canadian House & Home - xxx 2010

RECIPES
AS SHOWN ON PAGES 74 TO 80

Cibo’s Pear and Almond Tart the mixture looks like fine breadcrumbs. Add
Pastry egg and pulse until pastry just starts to form
1⅓ cups all-purpose flour small clumps. Turn out onto a lightly floured
1. Dice mushrooms into ¼" pieces. ½ cup cold unsalted butter, cubed surface, shape gently into a wide log, wrap in
Heat butter in a large pan over medium ½ cup icing sugar plastic and chill for 1 hour.
heat. Add chopped garlic and sauté Pinch table salt 2. Cream butter and sugar with electric mixer
1–2 minutes or until just golden. Add thyme 1 egg until fluffy. Beat in ground almonds and salt.
and sauté another 20 seconds, then add Add egg and yolk and mix well.
mushrooms and increase heat to high. Filling 3. Preheat oven to 350°F. Grate chilled pastry
Once mushrooms are lightly golden, season ½ cup plus 2 tbsp unsalted butter (5 oz.), through large holes of a box grater into a 9"
with salt and pepper, reduce heat to medium at room temperature removable-base fluted tart pan. Starting at
and cook until softened, about 3 minutes. ¾ cup granulated sugar edges, press pastry into pan, creating a crust.
Stir in parsley and lemon juice. Keep warm. 2 cups ground almonds Place pan on a baking sheet and bake 15
2. Grill or toast bread on both sides. While ¼ tsp table salt minutes or until golden. Remove from oven
still hot, rub one side with whole garlic clove 1 egg and spread almond mixture in crust. Arrange
and divide among 4 plates. Drizzle with 1 egg yolk pears in a circle, then press them down
some olive oil, top each one with 2 pieces 2 Bartlett or Anjou pears, peeled, cored and into the filling. Bake another 12 minutes,
mozzarella and some warm mushrooms sliced into 12 wedges each then reduce temperature to 300°F and
and their juices. Drizzle with a small bake another 40 minutes or until golden
amount of balsamic vinegar and shavings 1. To make pastry, combine flour, butter, icing brown all over. Let cool to room temperature
of Pecorino. sugar and salt in a food processor. Pulse until before slicing. CONTINUED

IT ADDS FRESHNESS. IT’S AUTOMATIC.

IT’S ONE THING YOU CAN KEEP IN YOUR
*
DRYER FOR ABOUT 4 MONTHS WITHOUT
IT BECOMING WRINKLED OR DIZZY.

Just stick the Bounce Dryer Bar inside your dryer and enjoy automatic freshness.
*Depends on frequency of use and dryer settings.

©2009 P&G

12/7/09 3:42:33 PM
FEB - Recipes.indd 3
FEB - Recipes.indd 3 12/7/09 3:42:33 PM