Junko's Cyber Kitchen --- December 1996

  • Message from Junko


I would like to talk about my recipes to my friends.
I love to go to farmer's markets. When I see the beautiful vegitable, I can't stop to buy it. Therefore our today's catches often start with vegitable. My recipes' spirit is simple with some original topping.

Today's catches are pears. Lately,we've often seen pears in a local market in Japan,which we hadn't seen much befor.


Pear's tartlet


*Pastry Dough
  • 1 cup flour,sifted 
  • 1/4 cup(1/4 pound) unsalted butter,room temperature
  • 1 1/2 table spoons sugar
  • 2 egg yolks
  • 1/8 teaspoon vanilla extract


  • 2 pears,peeled,quatered,and thinly sliced
  • 2 tablespoons lemon juice

*Sourcream Filling

  • 1 egg 
  • 1 1/2 tablespoons sugar
  • 3 tablespoons cornstarch           
  • 1/3 cup sourcream
  • 1/3 cup plain yogurt
  • 1 teaspoon lemon zest


  • 2 tablespoons apricot jam
  • 1 tablespoon rum
  • Prepare 8" Talt Pan and
    Preheat the oven to 400 degrees

  • butter and flour coat
    an 8" tart pan


1、Start from pastry dough. Place the butterand suger into the bowl,combine with a wooden spoon until it becomes white.

2、Add egg yolks one, another to the bowl. Add the vanilla extract.

3、Sift the flour again, add it to the bowl, and combine. Place the mixture into a plastic bag and refrigerate for two hours.

4、Remove the pastry dough from the refregilator. Sprinkle your work surface generously with flour.

5、Roll out a thin circle of dough, about 1/8" thick. Gentry fit it overthe tart pan. Use your thumb and forefinger to press the dough around the inside of the tart pan. Pass the rolling pin over the top of the inside of the pan to cut off the dough to assure that it gits tightly against the pan's rim. Prick the bottom of a pastry shell with a fork; set aside.

6、Arange the sliced pears in rows on the pastry shell.

7、Make the sour cream filling. Combine the sugar, cornstarch, sour cream, and plain yogurt.

8、Pour into the pastry shell. Place the tart pan into the oven and bake for 30 minutes until it turns golden brown; set aside to cool.

9、Mix the apricot jam and the rum in a small cup. Blush them over the top of the tart.


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