Hat and Gloves and a Pear Tart

"Complete with hat and gloves."

That is an old saying.  It meant that you were completely dressed, ready for anything.  You looked appropriate for any occasion and there were definitely rules for proper attire.  Although I love wearing hats, I am glad that the rules have changed.  

Last season I also made fingerless gloves.  I used a pattern from the 1940's and altered it for modern needs.  It is not practical to wear gloves with fingers, they get in the way of all of today's transactions.  These gloves still make you look dressed and finish an outfit.  They will compliment a hat, and keep alive that old sentiment about being completely dressed.

Like dinner with dessert.  I don't often plan dessert unless we are having guests.  It just seems like the right time to have it.  There needs to be a finish to the meal at a dinner party and it wouldn't be complete without dessert.  And that might be a pear tart.  A little like the hat and gloves.  The right finish.

Pear Tart

tart shell: makes 1-9" tart

1 cup gluten free flour
3/4 tsp. xanthan gum
1/4 cup sugar
1/2 tsp. salt
4 oz. butter cut into cubes
2 tbs. vegetable shortening
1/4 cup ice water

Sift together the flour, xanthan gum, sugar and salt.  Blend in the butter and shortening using a pastry blender.  Using your fingers, smooth out the bits of butter and shortening.  Make a well and sprinkle in the ice water.  Gather the dough together.  Dump it out onto a cool surface and work it into a disk.  A marble surface makes this much easier.  Blend the flour and butter until it starts to look smooth and comes together.  Wrap the disk in cling film and chill for 1 hour.

Pre-heat the oven to 375 degrees.  Roll out the tart shell and fit it into the pan.  Line with parchment and fill with beans.  Pre-bake for 12 minutes, remove the beans and paper, bake for 12-15 more minutes until browned and done.  Let cool completely before filling.


Poached Pears and Filling


3 slightly under ripe Bosc pears, peeled
1 1/2 cups white wine
1 1/2 cups water
1/2 cup sugar
zest and juice of 1 lemon


In a small saucepan, combine the wine, water, sugar and lemon and heat until the sugar is dissolved.  Lay in the pears, cover and gently poach for 45 minutes.  Remove the pears to cool and boil down the liquid into a syrup.  When the pears are cool, cut in half, remove the seeds and stringy middle and thinly slice lengthwise.  Keep the halves intact, you will fan them out on the tart.

Filling

8 oz. mascarpone cheese
2 tbs. heavy cream
2 tbs. superfine sugar
zest of one lemon


Thin the cheese with the cream and fold in the lemon zest.  Spread on the bottom of the cooled tart shell.  Fan the pears around the shell on top of the filling, making a flower design, and drizzle with the thick syrup. Chill for at least an hour before serving.

An elegant finishing touch to your meal.  Just like a hat and gloves!


To see  the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.