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Full Online Book HomeLearning KitchenFruit - Pear - Vanilla Pear Custard Kuchen
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Fruit - Pear -  Vanilla Pear Custard Kuchen Post by :alanwh Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3641

Click below to download : Fruit - Pear - Vanilla Pear Custard Kuchen (Format : PDF)

Fruit - Pear - Vanilla Pear Custard Kuchen

Crust:
1 1/2 cups flour
1/3 cup sugar
3/4 tsp. baking powder
7 tbsp. unsalted butter
1 large egg
1/2 tsp. vanilla

Filling:
3 ripe Bartlett pears (about 6 oz. each)
1/2 cup reduced fat or regular sour cream
1 large egg
1/4 cup sugar
1 tbsp. flour
1 tsp. vanilla


Grease and flour a 9 or 9 1/2 inch springform pan. Preheat to 350.

Place flour, sugar and baking powder in a mixing bowl. Cut in the butter and mix with a pastry blender until it resembles coarse crumbs. Add egg and vanilla, and stir with a fork until a smooth, well-blended dough forms.

(Food processor method) - place flour, sugar and baking powder in the processor. Process 1 second. Cut up butter, add, and process 3 to 4 seconds, until the mixture resembles coarse crumbs. Break egg over mixture and sprinkle with the nuts. Turn machine on and off a few times until soft dough forms.

Pat dough in the bottom of the prepared springform pan and up the sides about 1 to 1/2 inches.

Filling: Peel pears, core, and slice lengthwise. Scatter fruit over crust. Bake 30 minutes.

Custard: Mix all remaining ingredients with a whisk and blend well. Drizzle over the hot fruit and crust. Shake pan gently to settle the custard. Bake an additional18 to 20 minutes, or until the custard is no longer liquid in the center. Custard should be creamy.

Place pan on a wire rack and allow to cool for 5 minutes. Use a knife around the edges to loosen, then
remove sides of pan. Cool kuchen on rack for 1 hour. Let cool completely before serving. If not serving after 1 hour, refrigerate.

Good cold. Makes 8 to 10 servings.

Variation: Apples (3 medium golden delicious or other aromatic apple) may be used for the pears.

NOTES: Source: Best Baking





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