Preparation:
For the crust:
Combine the flour, sugar and lemon peel in a bowl and cut in the butter
using a pastry blender. Add the egg yolk and work it in with hands until
dough makes a ball. Press dough into an 11-inch tart pan, or a 10-inch
springform pan, or a 9-inch pie pan. Prick the bottom with a fork and
bake at 300 for 30 minutes or until golden brown. Cool.
For the filling:
Beat the cream cheese until smooth. Add powdered sugar, lemon peel,
lemon juice, vanilla, almond extract and slowly add whipping cream.
Beat until the mixture is about like whipped cream. Do NOT overbeat
or it will become runny. Pour into shell. Drain pears and discard juice.
Trim one pear half into a circle and put in the center of the tart.
Arrange the other halves around it, pressing into the filling. Melt
apple jelly in small pan and cool slightly. Pour over pears. Sprinkle
almonds on top. Chill. |
