Persian Cuisine
From Weight Watchers Kitchen
Pear Tart
Servings: 10
Preparation Time: 20 min
Cooking Time: 55 min
Level of Difficulty: Moderate
This tart is elegant and delicious—a fantastic choice for special occasions or dinner parties.
Ingredients: 6 Tbsp. butter, divided; 18 gingersnap cookies, crushed to crumbs (about 4 1/2 oz); 4 large pears, Anjou or Bartlett, peeled, cored, and sliced 1/8-inch thick; 2 tsp. fresh lemon juice; ½ oz liqueurs, any type, pear-flavored suggested (about 1 Tbsp.); 1½ Tbsp. raw orange peel
Instructions:
1. Place an oven rack in the lowest possible position. Preheat oven to 350ºF and place a baking sheet on the oven rack while the oven is preheating.
2. Meanwhile, melt 4 tablespoons butter in the microwave or in a small saucepan on the stovetop. Place cookie crumbs in a small bowl and incorporate melted butter into crumbs with fingertips until mealy. Spread crumb mixture onto the bottom of a 10-inch tart or cake pan and pat down into an even layer; chill for 30 minutes before baking (or up to 2 days). Bake until the crust starts to turn golden, about 8 to 10 minutes; remove from the oven and cool. Increase oven temperature to 400ºF.
3. In a medium bowl, gently combine sliced pears with lemon juice and pear liqueur. Arrange pear slices in the tart pan, starting with the outside edge—the long rounded part of the pear should rest against the side of the tart pan. Continue to overlap pear slices in tight concentric circles until all the slices are used up; work in any leftover slices.
4. Cut remaining 2 tablespoons butter into small pieces; scatter over pears. Place tart in the oven on the baking sheet and bake until the tart bubbles and the fruit is tender but not mushy, about 40 to 45 minutes. Allow pie to cool and garnish with orange zest. Slice into 10 pieces and serve. Yields 1 slice per serving.
Aqua de Melon
Servings: 4
Preparation Time: 5 min
The perfect drink on a hot summer day. Minty and mildly sweet with just a little spice.
Ingredients: 2 cups cantaloupe, diced; ½ tsp. coriander seed, whole; ¼ cups fresh peppermint (about 20 leaves); 4 cups water, still-mineral
Instructions:
1. In a food processor, puree the cantaloupe, coriander, and mint until smooth, about 1 minute. Pour the mixture into a fine sieve.
2. With a ladle, kitchen spoon, or rubber spatula, press as much of the liquid as possible through the sieve and into a large pitcher.
3. Add the water, stir and serve over ice. Yields about 1 cup per serving.
