BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PEAR OR APPLE (OR BOTH) DATE NUT DUMPLING or open tart

By:


Ingredients:

  • Filling:

  • 2 ounce butter, softened
  • 3 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • dash ground ginger
  • 1 teaspoon ground coriander
  • ¼ cup chopped walnuts
  • ¼ cup chopped dates
  • 3-4 pears or apples or both, peeled, halve & cored using small melon scoop then quartered
  • 1 pastry recipe or pate sucree
  • Topping:
  • ¾ cup sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground allspice
  • 1 pinch salt
  • ½ teaspoon ground nutmeg

Method:

Combine filling ingredients in a bowl and mix with paddle until combined and smooth; refrigerate until firm. Clean pears.  Roll out pie crust to 6” circle and place 2 tablespoons of filling, ¼ pear and/or 1/4 apple, and 1-2 teaspoons topping. Bring circle of dough up and pinch together well.* Bake at 400ºF for approximately 12-18 minutes or until pears are tender and crust is golden brown.

*May be made as an open tart by placing circles of dough into a muffin top pan. Fill with scoop of filling and fruit. Bake until fruits are tender and crust is brown.






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